Chocolate Cookies with Earl Grey Ganache are delicate cookies perfect for any occasion. The bergamot from Earl Grey brings elegance to the scene.
Earl Grey Ganache Chocolate Cookies
You missed a lot if you never tried chocolate and Earl Grey tea together. I did, too, as I just discovered these Earl Grey Ganache Chocolate Cookies.
The recipe comes from the book Tea and Cookies- by Rick Rodgers(affiliate link), and I liked it a lot. The book also has some other recipes that might inspire you.
As Valentine’s Day is approaching and you look to impress your honey with something delicious, these cookies might be the answer for you.
Rounds of chocolate sugar cookies are joined together with Earl Grey tea ganache. The Earl Grey tea flavor adds the citrus taste and perfume of the bergamot orange to the filling.
How do that taste? D.I.V.I.N.E!!!
Best tip for these cookies:
You have to use milk chocolate as bittersweet or dark chocolate would overpower the tea.
How to make the cookies:
These are sugar cookies that involve common ingredients that every baker should have around. All-purpose flour, sugar, butter, cocoa powder, and brown sugar (see recipe on the bottom for the exact amounts of everything) are all you need to make the dough.
Sift together the dry ingredients first: flour, baking powder, cocoa powder, and salt.
Butter should be at room temperature.
Cream it first by itself using an electric mixer. Add granulated sugar and brown sugar and beat some more until you obtain a smooth paste.
Now is the time to add the dry ingredients to the butter and make a soft dough.
Divide the dough into thirds. Wrap each portion of dough in wax paper to make a log about 5 1/2 inches long and 1½ inches in diameter. Twist the ends closed.
Refrigerate until the dough is chilled and firm enough to cut and hold its shape, at least 2 hours and up to 2 days.
Note: If the dough is chilled until it is very hard, let it stand to soften slightly or about 10 minutes before slicing, or the cookie slice could crack.
Preheat the oven to 350F and line two large baking sheets with parchment paper. Cut the dough rolls into ¼ inch thick rounds.
Place them about 1 inch apart on the baking sheets.
When done, transfer the cookies to a wire rack and let them cool completely.
To make the ganache:
You need heavy cream, a bag of earl grey tea and milk chocolate. Do not use dark chocolate. Milk chocolate is the one that will give you the best taste and results.
Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the earl grey tea.
Let stand for 5 minutes. Strain the heavy cream mixture through a wire sieve into a bowl, pressing hard on the tea.
Return the strained heavy cream to the saucepan and reheat to a simmer.
Put the chocolate in a small bowl. Add the hot, heavy cream over the chocolate and let stand until the chocolate softens for about 3 minutes. Stir with a silicone spatula until the chocolate melts.
Place the small bowl in a larger bowl of ice water and let stand, stirring and scraping the sides of the small bowl, often with the spatula, until cooled and thickened to a spreadable consistency.
Transfer the ganache to a pastry bag and pour a small amount of it on the flat side of the cookie, then cover the cream with another cookie, like a sandwich, flat sides together.
Or omit the pastry bag and simply spread the cookie with about two teaspoons of the ganache. Repeat with the remaining cookies.
Let stand until the ganache sets, about 1 hour. The cookies can be stored in an airtight container and refrigerated for up to 2 days.
Let stand at room temperature for 30 minutes before serving.
For tea lovers who also like chocolate, these cookies will be heaven-sent. When to serve them? WHENEVER you want!
How to store these cookies:
You will need to store them in the fridge, as the ganache has dairy in it. You can also freeze the cookies, either without the ganache in between or with the ganache.
Cookies will last for up to three months in the freezer, as the chocolate ganache is stable enough to be frozen.
More recipes to love:
Chocolate Cupcakes With Rum Chocolate Ganache
Classic European Chocolate Ganache Meringue Cake Recipe
Christmas Cookies & Bars From Around The World
Chocolate Cookies with Earl Grey Ganache
Ingredients
Chocolate Sugar Cookies
- 2 cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter , 2 sticks at room temperature
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
Earl Grey Ganache
- ¾ cup heavy cream
- 1 tablespoon Earl Grey tea leaves I used a bag of tea
- 7 ounces milk chocolate finely chopped
Instructions
To make the cookies:
- Sift the flour, baking powder, cocoa, and salt together.
- Cream the butter in a medium bowl with an electric mixer at high speed until the butter is creamy, about 1 minute.
- Gradually beat in the granulated and brown sugars until the mixture is light in color and texture, about 3 minutes.
- Gradually stir in flour mixture to make a soft dough.
- Divide the dough into thirds. Wrap each portion of dough in wax paper to make a log about 5 1/2 inches long and 1½ inches in diameter. Twist the ends closed.
- Refrigerate until the dough is chilled and firm enough to cut and hold its shape, at least 2 hours and up to 2 days. (If the dough is chilled until it is very hard, let it stand to soften slightly or about 10 minutes before slicing, or the cookie slice could crack).
- Preheat the oven to 350F. Line two large baking sheets with parchment paper.
- Using a sharp knife, cut the dough rolls into ¼ inch thick rounds. Place them about 1 inch apart on the baking sheets.
- Bake the cookies for about 12 minutes until the edges of the cookies feel firm when lightly pressed. Let cool for 5 minutes on the baking sheet.
- Transfer to wire racks and let cool completely.
To make the ganache:
- Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the earl grey tea. Let stand for 5 minutes. Strain the heavy cream mixture through a wire sieve into a bowl, pressing hard on the tea.
- Return the strained heavy cream to the saucepan and reheat to a simmer.
- Put the chocolate in a small bowl. Add the hot, heavy cream over the chocolate and let stand until the chocolate softens for about 3 minutes. Stir with a silicone spatula until the chocolate melts.
- Place the small bowl in a larger bowl of ice water and let stand, stirring and scraping the sides of the small bowl often with the spatula, until cooled and thickened to a spreadable consistency.
- Transfer the ganache to a pastry bag and pour on the flat side of the cookie a small amount of it, then cover the cream with another cookie, like a sandwich, flat sides together. Or omit the pastry bag and simply spread the cookie with about 2 teaspoons of the ganache. Repeat with the remaining cookies.
- Let stand until the ganache sets, about 1 hour.
- The cookies can be stored in an airtight container and refrigerated for up to 2 days. Let stand at room temperature for 30 minutes before serving.
lee
Sunday 24th of November 2019
thank you for the cookies .
The Bossy Kitchen
Sunday 24th of November 2019
You are very welcome!
Friday 7th of December 2018
Wednesday 3rd of October 2018
Clarissa
Sunday 11th of December 2016
I had to pin these...chocolate and earl grey sounds like HEAVEN <3
-Clarissa @ The View From Here
The Bossy Kitchen
Monday 12th of December 2016
They are really, really good. Let me know what you think!