Recipe: Choc-chip cookie sandwich

JILL DUPLEIX
Last updated 05:00 29/11/2012
choco sandwich
DOORSTEP SANDWICH: Chocolate-chip cookie sandwich with white chocolate mousse.

Relevant offers

Recipes

The ultimate Christmas dessert mash-up Recipe: Leftover turkey noodle salad Three ways with... New potatoes Recipe: Mulled wine poached pears & spiced mascarpone Three ways with... Leftover ham Recipe: Plum pudding trifle Recipe: Christmas snowballs Recipe: Raspberry swirl pavlova Recipe: Courgette and haloumi fritters Recipe: Pumpkin & broad bean curry

NEED TO KNOW

Main ingredient Chocolate
Type of dish Sweet treat
Course Snacks
Cooking time 30 min - 1 hour
Serves/makes 16
Special options None

For the ''you can never have too much chocolate'' crowd: chocolate-studded biscuits sandwiched with white chocolate mousse.

CHOCOLATE-CHIP COOKIE SANDWICHES

250g dark chocolate, chopped into 1cm pieces
125g soft butter
125g soft brown sugar
100g granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp salt
250g plain flour
1 tsp baking soda
100g macadamias or walnuts, roughly chopped
100g white chocolate
200ml thickened cream
1 egg white
1 Tbsp Cointreau or similar liqueur

1. Heat oven to 180C. Melt 75g of the chopped chocolate in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Remove and cool.

2. Beat butter and two sugars in a bowl until smooth, about five minutes. Beat in eggs, melted chocolate, vanilla and salt. Sift in flour and bicarbonate of soda and fold through, then fold in remaining chopped chocolate and nuts. Refrigerate for 30 minutes.

3. Using an ice-cream scoop, place eight balls of mixture on a baking tray lined with baking paper, allowing room for spreading.

4. Bake for 15 minutes, then gently transfer, using baking paper, to a wire rack to cool. Bake remaining mixture in batches, or freeze for future use.

5. To make white chocolate mousse, melt white chocolate as described above, and cool. Using electric beaters, beat cream, egg white and liqueur until just firm, then lightly fold in white chocolate. Refrigerate for a few hours or overnight.

To serve, place spoonfuls of white chocolate mousse on top of four up-turned biscuits and top with remaining biscuits. Gently press down until mousse squishes out, then serve.

- Daily Life

 

Ad Feedback

Ratings & Reviews

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?

Chocolate

Makeup

Sex

My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content