BLOOD ORANGE GANACHE STUFFED COOKIES WITH DARK CHOCOLATE
Blood oranges truly make the most beautiful, colorful and flavorful desserts. I wait for citrus season to make blood orange treats. The different hues of blood oranges from the maroons, crimsons, to the deep oranges are truly so pretty! I have lots of blood orange dessert recipes on my blog that have all been unique in some way or the other.
I got inspiration for stuffing a cookie from my Instagram friend Sam who runs her super amazing blog here called ButterMilk by Sam . If you have not visited her blog, or her Instagram, what are you waiting for?? She is so talented, and I love her innovative and creative recipes, especially her Rainbow Bundt Cake that is truly to die for!
She made a cookie with a lemon curd filling, which looked so gooey and amazing! That inspired me to make a blood orange ganache stuffed cookie. I have been thinking of how good blood orange ganache must taste, so I had to experiment and make it.
BLOOD ORANGE GANACHE INGREDIENTS
The blood orange ganache ingredients are pretty straight forward, and it does not even take time to make it. It will not take more than half an hour to make it.
Valrhona Ivoire 35% White Couverture Chocolate Feves: Make sure that you get the best white chocolate to make ganache. I get the Valrhona brand, and it truly makes an amazing ganache!
Blood Orange juice: Freshly squeezed blood orange juice is a must.
Zest from 2 blood oranges: This imparts more flavor to the ganache.
Light Corn Syrup: This results in a smooth ganache, and provides the texture and the necessary sweetness to the ganache.
Vanilla extract: Vanilla is important for the final flavor
Touch of pink food gel: For that pretty pink blood orange color!
The process is quite simple, so do not get intimidated by it. Simply melt the white chocolate in a bowl, in the microwave in 3 x 30 second increments. Mix the blood orange juice and zest in the mixture, along with the light corn syrup. Then put it into a tall jar, add the vanilla and color, and using a hand blender, blend the mixture to emulsify it well until you get a smooth ganache.
Next you want to place it on a mini baking tray, cover with a plastic wrap and refrigerate it for a few hours. Freeze it afterwards until ready to use.
The cookie recipe is pretty straightforward. I tried the recipe with 2 different measurements in ingredients to see what kind of cookie it would make.
I add candied blood oranges and coarsely chopped dark chocolate to the cookie, making it absolutely irresistible! I mean blood orange and chocolate is a fantastic combination, and I cannot rave about it enough!
DIFFERENCE BETWEEN THE FIRST COOKIE AND SECOND COOKIE
The first cookie is thin, and crispy on the edges. And the second cookie is slightly chunky, it does not spread as much as the previous cookie, and is also a bit crispy on the edges. The second cookie has less all purpose flour, less baking soda, less granulated sugar. I added light brown sugar and baking powder to the second cookie. Both taste wonderful, but if asking for preference, I prefer the first cookie :).
ASSEMBLY
The cookie dough needs a short chilling time. The cookie dough is divided into about 15 to 16 equal portions. Each dough ball requires an indentation, a heaped teaspoon of blood orange ganache is added in the middle, and the dough ball is sealed, rolled in granulated sugar and placed on a baking tray.
I suggest not to bake more than 4 cookies at a time, so that they bake evenly. Also these cookies spread so you want to have enough space between the cookies to allow that to happen. The cookies bake at 375 degrees and take about 16 minutes to bake. The cue is always to look for light brown edges, because ovens vary from home to home.
Also use a cookie ring to scout the cookie so that it maintains its shape. You can also just use a spatula to nudge the cookie into a round shape. I add a couple of chocolate feves and also add small pieces of candied blood oranges on the top, and bake it for another minute for the chocolate to melt.
The cookie is SOO good with the ganache, and the candied blood oranges and the chocolate! It truly is a slice of heaven on a plate! It may not be everyone’s cup of tea but I loved this cookie a LOT.
I hope you get a chance to bake it too, and if you do, please do not forget to tag #thejamlab on Instagram and/or leave a comment on the blog.
XO
Amisha
Blood Orange Ganache stuffed Cookies with Dark Chocolate
Ingredients
- Makes ~15 cookies
- Blood Orange Ganache
- 200 grams Valrhona White Chocolate, chopped into coarse pieces
- 70 grams blood orange juice
- Zest of 2 blood oranges
- 20 grams light corn syrup
- 1 teaspoon vanilla extract
- Touch of pink food gel
- Cookies (Thin and crispy around the edges)
- 1 cup unsalted butter, room temperature
- 1 ½ (300 grams) cups granulated sugar
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 2 ¾ cups (360 grams) all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- Zest of 2 blood oranges
- ½ cup (10 grams) 66% Valrhona chocolate feves
- 8 candied blood oranges, chopped into tiny pieces
- ½ cup (100 grams) granulated sugar
- Garnish
- 30 x 66% Valrhona chocolate feves
- 8 candied blood oranges
- Variation - for chunky and crispy around the edges cookies
- 1 cup unsalted butter, room temperature
- 1 cup (200 grams) granulated sugar
- ½ cup (80 grams) light brown sugar
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 2 3/4 cups (360 grams) all purpose flour
- 1/2 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- Zest of 2 blood oranges
- ½ cup (10 grams) 66% Valrhona chocolate feves
- 8 candied blood oranges, chopped into tiny pieces
Instructions
- Blood Orange Ganache:
- In a microwaveable bowl, add the white chocolate and microwave in 30 second increments upto 1.5 minutes. Use a rubber spatula to almost smoothen out the mixture.
- Meanwhile in a small pot, on medium to low heat, add the blood orange juice and light corn syrup for a minute or two until there are tiny bubbles at the edge.
- Add blood orange juice to the chocolate, and mix to combine. Add the vanilla and mix to combine.
- Add the mixture to a tall jar, and using a hand blender, blend the ganache using an immersion blender, to emulsify for 1 to 2 minutes. The mixture will look smooth and homogenous.
- Pour the mixture onto a ⅛ baking tray. Spread it with a rubber spatula. Cover with a plastic wrap and refrigerate overnight.
- Next day, place it in the freezer until ready to use.
- Cookies:
- In a medium bowl, add the all purpose flour, baking soda (and baking powder if making the chunkier cookie) and salt. Whisk to combine.
- In the bowl of a stand mixer with a paddle attachment, add the butter and sugar. Starting on low and then gradually increasing to high, mix until light and fluffy for 2-3 minutes.
- Using a rubber spatula, scrape the sides of the bowl to bring the mixture in the center.
- Add the egg and the egg yolk, blood orange zest and the vanilla extract. Mix to combine.
- Now add the dry mixture, and mix until just combined.
- Add the chocolate feves and the chopped candied blood oranges into the dough and mix on low until combined.
- Place the mixture into the fridge for about 15 - 20 minutes.
- Meanwhile, preheat the oven to 375 degrees.
- Using a 1 scoop cookie scooper, scoop out all the cookies onto a baking tray with parchment paper. You will get about 15 to 16 cookies.
- Remove the ganache from the freezer. Place a bowl with granulated sugar on the side. Make a hole in cookie dough. Add about a heaped teaspoon of ganache in the center. Seal the top to form a ball between the palm of your hands. Roll it in the additional sugar.
- Place on another baking tray with parchment paper.
- Repeat for all the cookie doughs.
- Place about 4 or at the most 5 at a time, 2 inches apart on the tray with parchment paper.
- Bake in the oven on the middle rack for about 16 to 18 minutes in total, turning the tray mid way for even baking OR until light brown on the edges.
- Remove the tray, using a large enough cookie ring, scoot the cookie to secure the round shape. Bang it against the counter a couple of times too. Add a couple of chocolate feves and a couple of pieces of candied blood oranges on the top and bake for another minute for the chocolate to melt.
- Remove the tray, rest for 10 minutes. Place the cookie on a wire rack to cool completely.
- Repeat for the remaining cookies.
- Once completely cool, and the chocolate is solid, place in an airtight container for upto 5-7 days.
- Quick Tip: Warm the cookie in the microwave for 10-15 seconds for the best results, before eating!
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