Deeply decadent, chocolatey truffle cookies are given a wicked twist by the addition of cherry brandy – the perfect way to end dinner. These rich chocolate truffle cookies are truly indulgent, the outside is slightly crisp revealing a softer centre and the cherry brandy adds to the depth of flavour.
- 50g / ½ cup plain (all-purpose) flour
- 25g / ¼ cup (unsweetened) cocoa powder
- 2,5ml / ½ tsp baking powder
- 90g / ½ cup caster (superfine) sugar
- 25g / 2 tbspn butter, diced
- 1 egg, beaten
- 5ml / 1 tsp cherry brandy or fresh orange juice
- 50g / ½ cup icing (confectioners’) sugar
- Preheat the oven to 200C. Line two baking sheets with baking parchment.
- Sift the flour, cocoa and baking powder into a bowl and stir in the sugar. Rub in the butter until the mixture resembles breadcrumbs. Mix together the beaten egg and cherry brandy or orange juice and stir into the flour mixture. Cover with clear film (plastic wrap) and chill in the refrigerator for 30 minutes.
- Put the icing sugar into a bowl. Shape walnut-size pieces of dough roughly into a ball and drop into the icing sugar. Toss until thickly coated then place on the baking sheets.
- Bake for about 10 minutes, or until just set. Transfer to a wire rack to cool completely.
Capsicum’s Sugar Art course will help you to develop the skills necessary to accelerate your Patisserie career.