Chocolate mint nitecaps

24 Servings

Ingredients

Quantity Ingredient
12 ounces Chocolate; chopped
1½ cup Heavy cream
Mint sprigs; chopped coarsely
1½ cup Cake flour*
4 tablespoons Cocoa
¾ tablespoon Baking powder
¼ teaspoon Salt
½ cup Butter; softened
¾ cup Sugar
4 Eggs
1 teaspoon Vanilla

Directions

Ganache Heat the heavy cream to almost boiling. Add chopped mint to flavor.

Pour over chopped chocolate pieces to melt. Spread on a sheet pan and refrigerate to cool.

Cocoa Cookies Sift together flour, cocoa, baking powder and salt. Set aside.

Cream together butter and sugar. Beat on high for one minute. Lower to medium speed and add eggs, one at a time, blending well before each addition. Add vanilla. Slowly add the sifted dry ingredients.

Drop by teaspoonsful on an ungreased cookie sheet.

Bake in a 300* oven for 6 - 8 minutes. Cool on a wire rack.

Put ganache in a pastry bag and pipe about 1 tablespoonful on one cookie - top with a second cookie. Pipe about ¼ teaspoon of ganache on the top of the cookie.

NOTES : If cake flour is not available substitute by using: 1 cup minus 2 tablespoons of all purpose flour per 1 cup of cake flour.

Recipe by: Marcel Desaulniers on Baking with Julia Child 11/15/97 Posted to TNT - Prodigy's Recipe Exchange Newsletter by UCJU31A@... ( M BROOMER) on Nov 24, 1997

Related recipes