Name: Buttery Ganache Cookie Cups
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup butter, softened -; 1 cup sugar -; 2 large eggs, room temperature -; 2 tablespoons orange juice -; 1 teaspoon orange extract -; 3 cups all-purpose flour -; 1 teaspoon baking powder -; 1/4 teaspoon salt -; 6 ounces bittersweet chocolate, chopped -; 1 cup heavy whipping cream -; 1 tablespoon confectioners' sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Buttery Ganache Cookie Cups

1. 1 cup butter, softened -

2. 1 cup sugar -

3. 2 large eggs, room temperature -

4. 2 tablespoons orange juice -

5. 1 teaspoon orange extract -

6. 3 cups all-purpose flour -

7. 1 teaspoon baking powder -

8. 1/4 teaspoon salt -

9. 6 ounces bittersweet chocolate, chopped -

10. 1 cup heavy whipping cream -

11. 1 tablespoon confectioners' sugar -

How to cook deliciously - Buttery Ganache Cookie Cups

1. Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in orange juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm.

2. Stage

Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottoms and up sides of greased or foil-lined mini-muffin cups. Bake 7-9 minutes or until edges are light brown. Cool in pans 2 minutes. Remove to wire racks to cool completely.

3. Stage

Meanwhile, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly. Refrigerate, covered, 1 hour or until ganache thickens to a spreading consistency, stirring occasionally. Pipe onto cookie cups. Dust with confectioners' sugar. Refrigerate in airtight containers.