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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This was too good to pass up, and I can not sleep. I hate being sick... Ingredients:
for the cookies |
6 ounces bittersweet chocolate, coarsely chopped |
2 1/2 cups all-purpose flour |
1 tablespoon unsweetened cocoa powder |
1 teaspoon baking soda |
3/4 teaspoon kosher salt |
1/2 teaspoon instant espresso powder |
1 cup granulated sugar |
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature |
1 teaspoon vanilla extract |
2 large eggs |
for the chocolate crème anglaise |
2 cups heavy cream |
1/2 cup granulated sugar |
9 large egg yolks |
2 ounces bittersweet chocolate, coarsely chopped |
for the garnish |
1 pound dried cherries |
1 cup lindemans kriek lambic |
1 cup heavy cream |
to assemble |
4 ounces bittersweet chocolate, coarsely chopped |
Directions:
1. For the cookies:
2. Heat the oven to 375°F and arrange the rack in the middle.
3. Melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.
4. Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color.
6. Beat in vanilla extract, then add eggs one at a time until fully incorporated.
7. Turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.
8. Add dry ingredients and beat at low speed just until incorporated.
9. Drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes.
10. Transfer cookies to a rack and let cool to room temperature.
11. (Makes 36 cookies.)
12. For the chocolate crème anglaise:
13. Combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat.
14. Bring to a boil and immediately remove from heat.
15. Whisk together remaining sugar and egg yolks until pale and well incorporated.
16. While constantly whisking, slowly pour in 1/2 of the hot cream.
17. Pour egg-cream mixture back into the saucepan with the hot cream and place over low heat.
18. Stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
19. Melt chocolate over low heat and whisk into crème anglaise.
20. Cool and refrigerate.
21. For the garnish:
22. Combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.
23. Drain cherries and reserve lambic.
24. Whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.
25. To assemble:
26. For each serving, break up three cookies and set aside. In a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the crème anglaise, a few soaked cherries, and a bit of the chopped chocolate.
27. Repeat twice to make three complete layers.
28. Refrigerate until ready to serve.
29. Note: After assembling your desserts, you’ll have some leftover chocolate cookies.
30. We’re sure you’ll figure out what to do with them!
31. ===============
32. /recipes/10714
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