Cardamom and Orange Melting Moments Cookies with Chocolate Truffle Filling
Servings: 19 - 20 individual cookies (10 sandwiched)
Cardamom Orange Melting Moments Cookies
- 5.3 oz / 150g AP flour
- 1.7 oz / 50g cornflour
- 5.3 oz / 150g good-quality unsalted butter
- 2.6 oz / 75g icing sugar
- ½ tsp ground cardamom seeds of about 12 pods, crushed
- Zest of 1 large orange
- 1 tsp vanilla extract
- Generous pinch of salt
Chocolate Truffle Filling
- 5.3 oz / 150g semi-sweet chocolate
- 2 oz / 57g whipping cream measure weight using a scale
- 1 tbsp butter softened
- 0.7 oz / 20g strong brewed coffee or water or alcohol of choice (rum, whiskey, brandy)
Melting Moments Cookies
Place the butter, salt and icing sugar in a bowl and beat until the mix is creamy and fluffy.
Add the cardamom, orange zest and vanilla extract and mix well.
Sift the AP flour and cornflour together into a separate bowl. Add the sifted dry ingredients into the butter-sugar mix in two batches, mixing gently with a wooden spoon or spatula after each addition. Following the second addition, mix until a soft dough is formed.
Refrigerate the dough for about 15 - 30 minutes.
Preheat oven to 350°F/180°C, and line a baking tray with parchment paper.
Take the chilled dough and roll it into 1 inch balls and place them on the tray with about 2 inches of space between each. Press down gently on each with a fork (please see GIF above).
Bake in the oven for about 15-20 minutes or until the edges start to turn light golden in colour.
Remove from oven and let them cool for a few minutes and transfer to a wire rack to cool down completely. Leave until the truffle filling is ready, OR serve as is with a light dusting of icing sugar.
Chocolate Truffle Filling (make this while the cookies are baking and cooling)
Place the chocolate chips (or finely chopped chocolate) in a glass bowl.
Heat the cream and brewed coffee in a saucepan until it starts to steam and is just under the boiling point. Pour this over the chocolate, cover the bowl and let it rest for about 1 minute.
Gently mix the cream and chocolate together to create a smooth ganache. If any unmelted chocolate pieces are remaining, microwave this in 15-20 second bursts, mixing in between to get a smooth mix.
Add the softened butter and stir through until the butter is completely melted. Set aside for the chocolate mix to come down to room temperature. It will thicken as it does so. Set aside until you are ready to fill the cookies.
When the cookies are ready to be filled, and the chocolate mix has thickened and is at room temperature - use a spoon to mix this very quickly (in a whipping motion). This should agitate the chocolate mix and thicken it further, and the colour will change from dark brown to slightly less dark brown.
Fit a pastry bag with a large round tip pastry tip and spoon the chocolate inside the bag. Pipe one cookie with truffle filling and place another cookie on top and squeeze together (Please see GIF above). Store in an air-tight container.
Optional - dust with icing sugar and cardamom powder.