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Recipe: Chocolate Truffle Cookie
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This recipe re-emphasizes the contrasting flavor combination of raspberry and chocolate visually by playing with texture and shape. We delicately balance a meticulous truffle sphere atop a rustic cookie shard next to a raspberry quarter. Texturally, you’ll find smooth ganache, crumbly cookie, and juicy raspberry.

It’s basically a dessert buffet in a bite. We couldn’t decide what we wanted here… a cookie, a mousse, some fruit or decadent chocolate… so we put them all in one bite! You’re welcome.

INGREDIENTS

Cookie dough
Butter 98g
Sugar 75g
Dark chocolate 150g
Egg 1
Corn syrup 1/4 cup
Flour 125g
Cocoa powder 100g
Baking soda 1/2 tsp

Yields: 300-400 cookies

Ganache
Heavy cream 225g
Dark chocolate 200g

Yields: 160 balls

Mascarpone
Fresh raspberry

DIRECTIONS

Cookie dough:
– Melt the butter, chocolate and sugar over a water bath, let cool
– Add the eggs and corn syrup
– Sift the dry ingredients together and mix in until dough forms
– Roll between parchment, bake at 325 until crispy
– Let cool, then break into shards

Ganache:
– Carefully bring cream to a boil
– Pour over the chocolate, let sit for 3 minutes
– Whisk the mixture until smooth
– Pipe into the silicone sphere mold and freeze
– Toss in cocoa powder before using

Mascarpone + raspberry

Assemble:
– Pipe small amount of ganache onto cookie shard
– Place truffle sphere on top of ganache (the trick is to not see the ganache)
– Add raspberry quarters on top of piped mascarpone

Eat and enjoy!

Pinch Food Design, the duo of Bob Spiegel and TJ Girard, is a top-tier NYC culinary veterans with extensive experience in event catering and design. Pinch writes the Design Milk column called Taste.