Irish-Cream Chocolate De-Lux Cookies !

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Tilbake til oppskriften på norsk !

I had NEVER survived for 3 days without chocolate, My chocolate De-lux cookies contains most likely a Daily ration  per piece.

I have tried to make a recipe similar to the Sarah Bernard cookie with a cream that does not contain as much butter or raw egg yolks. Mine  also have a slightly softer, but still chewie  cookie as bace.

You choose if you want to add the whiskey to the cream, or leave it out. Either way, it will taste good.
The whiskey along with heavy cream and chocolate will give a sense of Baileys to the taste.  Rom, Cognac or other spiced luquer will also give the filling a good taste.

This portion, provides approximately 70 cookies!

Filling:

  • 6 egg whites, room temperature
  • 10.7 oz (300 gr) sugar
  • 16 oz (450 gr) ground almonds
  • 6 egg yolks
  • 20.6 fl oz (6 dl) heavy cream
  • 4.4 oz (125 gr) sugar
  • 10.7 oz (300 gr) chocolate
  • 8 oz (225 gr) butter
  • 2 to 4 tablespoons whiskey, if using other liquors, add by taste.
  • 21.5 oz (600 gr) melted chocolate for coating.

I start making the filling, because it needs some hours in the refrigerator until it thickens.

Separate the eggs (yolk and white part of each other) It is best done when the egg cracked and the contents poured into a freshly washed hands. Then let the white run through the fingers into a clean bowl and plums place in a saucepan. It pays to pour white seats in the bowl between each egg, because you should be so unfortunate that a yolk breaks, only one egg that can not be used further in this cake.

Add the egg yolks, heavy cream and sugar in a saucepan and heat over low heat. Stir constantly so it does not burn  and that the yolks do not form lumps of hard boiled eggs. Then let the cream simmer for 5 minutes.

Chop the chocolate and poure up the whiskey. I use chocolate containing 55% cocoa (bitter sweet), because the filling contains heavy cream, the  flavor will end up mush like milk chocolate .

Add  the chocolate and whiskey and let it melt.

I strain the filling while hot to make sure of  removing all lumps.

Add the butter and let it melt into the filling.
Stir well and cover up with plastic wrap and put it  cold for a few hours.

Whip the egg white  until  white foam and pour in the sugar.  Whip until you have a firm meringue. Stiff peaks

Sometimes it  happen that egg white  will not be whipped stiff.
It is allways because of grease / fat in the eggwhites, mixer bowl or whip attachment. The grease can be small amounts of egg yolk, un clean bowl or remains of dish washer soap.
Then it is unfortunately the only option to start all over again, with new eggs and clean equipment.

Pour in the ground almonds and fold into the merungue. It is not necessary to be careful,  just work until well combined.

It has become very common to grind almonds in a foodprossessor, but I would really like to explain the differents between that and a manuell almond grinder. Using a foodprosessor with blades, the almonds will be cut into small pieces and the finished product will feel like grains of sand. With an manuell almond grinder you will get grated almonds, like flour. The flour type alonds will blend in to the batter and be more moist and the finished result will be deliciouse cakes. A friend told me that if you grind the almonds in the foodprosessor, add  1.7 oz (50 gr) of the sugar the recipe is asking for. That will help the process for a smoother recult.

The cookies can be placed on parchment paper using a spoon or you can pipe  like in the picture.
I use a large startip 14 with approximately .5″ (1.5 cm) opening, it can be purchased  at Strøssel & Annat in Sweden

There is not all of you who have  such piping equipment.
Many stores that sell kitchen equipment also carry some basic  tips in plastic, at a reasonable price.

Bake in middle of oven at 350 F (180 C ) degrees for about 10 minutes until they are golden at the edges and has a light crust at the bottom.
Pull  the paper with cookies still on,  on to the bench and let them cool. Eventually they will be firmer and they can be transfered on to a wire rack.

I use the same size tip when I add the filling on top of eash cookie. Put them in the freezer and dip  in melted chocolate when they are frozen. Doing it this way, the filling will not melt when dipped in the melted chocolate.

Melt 14.2 oz (400 gr) chopped chocolate in double boiler where the bowl does not reach down to the hot water, but hanging of the edges of the sauce pan.
Remove the bowl from the heat and add the rest of the chocolate and let it melt.
Dip the cookies (just the filling)  in the melted chocolate and let excess chocolate drip off.

I store the cookies  in the freezer. Fresh cookies must be stored in the fridge. They stay fresh for 5 – 6 days.

This is a fantastic cookie both for Christmas and any other occasions troughout the year.

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