Intense, slightly crisp on the outside and soft in the center, these dark chocolate cookies hide a creamy blue ganache filling. An elegant and surprising contrast where deep cocoa notes are balanced with a smooth and delicate center, finished with edible petals.
Productos con los que prepararla
Ingredients
For the cookies
- 120 g butter (at room temperature)
- 150 g sugar
- 1 egg
- 170 g flour
- 40 g unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 pinch of salt
For the blue ganache
- 120 g white chocolate
- 60 ml whipping cream
- ½ –1 teaspoon blue spirulina powder
- Dried edible petals (optional)
Instructions
- Preheat the oven to 180 °C with top and bottom heat.
- Place the butter and sugar in the bowl with the whisk attachment. Beat for 2–3 minutes at medium speed (speed 3–4) until creamy and slightly fluffy.
- Add the egg and beat for 30–40 seconds at medium speed until fully incorporated.
- Add the flour, cocoa powder, baking powder and salt. Mix at low speed (speed 1–2) for 40–60 seconds, just until combined. Avoid overmixing to keep the cookies tender.
- Shape evenly sized balls and place them on a baking tray lined with parchment paper, leaving space between them.
- Bake for 10–12 minutes. Remove from the oven and, while still warm, gently press the center with the base of a small glass or a spoon to create the characteristic indentation. Let cool completely on a rack.
- For the ganache, heat the cream until hot but not boiling. Pour it over the chopped white chocolate and let sit for 1 minute.
- Place the mixture in the clean bowl with the whisk attachment and beat for 1 minute at low speed (speed 1–2) until smooth. Add the blue spirulina powder and beat for another 20–30 seconds until the color is uniform.
- Let the ganache cool slightly until it thickens a bit and fill the center of each cookie.
- Decorate with edible petals and let rest until the filling sets.
