Ingredients
- 3 1/2 cups all-purpose flour3.5 cup
- 1 teaspoon baking powder1 teaspoon
- 1 cup butter1 cup
- 1 cup sugar1 cup
- 2 eggs2 egg
- 85 grams dark chocolate, melted85 gram
- 1 teaspoon vanilla or coffee1 teaspoon
- 85 grams chocolate, sweet and bitter85 gram
- 1/4 cup honey0.3 cup
- 1/2 cup heavy cream0.5 cup
- 2 tablespoons butter2 tablespoon
Steps
- 1
Place the eggs and sugar in a bowl of an electric mixer. Beat until well combined for one minute; add the butter, vanilla, and melted chocolate and mix well. In a separate bowl, combine the baking powder with salt and flour using a whisk.
1 minRequired Tools:🍳Electric Mixer🍳Bowl🍳Whisk - 2
Add the flour mixture to the chocolate mixture, being careful not to overmix, just until the flour is incorporated. Wrap the dough in plastic wrap and refrigerate for an hour or more.
60 minRequired Tools:🍳Plastic Wrap - 3
Form small balls from the dough, about 2 cm in diameter. Place them on a baking sheet lined with parchment paper. Bake in the oven at 180 degrees Celsius for 5 minutes, ensuring that the cookies have puffed up. Bake for another minute or two and let cool.
2 minRequired Tools:
Baking Sheet - 4
To make the ganache: Pour the cream into a small pot; bring to a boil and add the chocolate pieces; add the honey and stir gently until the mixture is homogeneous. Add the butter and mix into the mixture. The cream can be left in a covered plastic container at room temperature for a day or refrigerated or frozen.
5 minRequired Tools:🍳Small Pot - 5
To reheat, let it melt at room temperature and then gently heat on the stove or in the microwave for 30 seconds.
0 min - 6
Dip each cookie in the cream and place it on a piece of wax paper in the refrigerator for 10 minutes. Place a small gold leaf on each cookie using a small knife or fork. Then serve.
10 minRequired Tools:🍳Wax Paper🍳Small Knife
Nutrition Facts
* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

