Whittakers Ganache Cookie Pies

Serves 1
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Directions

  1. 1Heat 500ml of cream in a saucepan until really hot.
  2. 2Heat 500ml of cream in a saucepan until really hot.
  3. 3Heat 500ml of cream in a saucepan until really hot.
  4. 4Break 500g of Whittaker's Dark Block chocolate into small pieces in a mixing bowl.
  5. 5Break 500g of Whittaker's Dark Block chocolate into small pieces in a mixing bowl.
  6. 6Break 500g of Whittaker's Dark Block chocolate into small pieces in a mixing bowl.
  7. 7Pour the hot cream over the chocolate and stir.
  8. 8Pour the hot cream over the chocolate and stir.
  9. 9Pour the hot cream over the chocolate and stir.
  10. 10Cover the chocolate mixture with cling wrap and let it thicken to the side, stirring every couple of minutes.
  11. 11Cover the chocolate mixture with cling wrap and let it thicken to the side, stirring every couple of minutes.
  12. 12Cover the chocolate mixture with cling wrap and let it thicken to the side, stirring every couple of minutes.
  13. 13In a separate mixing bowl, add 4 cups of plain flour.
  14. 14In a separate mixing bowl, add 4 cups of plain flour.
  15. 15In a separate mixing bowl, add 4 cups of plain flour.
  16. 16Add a crack of salt to the flour.
  17. 17Add a crack of salt to the flour.
  18. 18Add a crack of salt to the flour.
  19. 19Add 1 teaspoon of baking soda to the flour.
  20. 20Add 1 teaspoon of baking soda to the flour.
  21. 21Add 1 teaspoon of baking soda to the flour.
  22. 22Mix the dry ingredients well and set aside.
  23. 23Mix the dry ingredients well and set aside.
  24. 24Mix the dry ingredients well and set aside.
  25. 25In a different bowl, add 300g of melted butter.
  26. 26In a different bowl, add 300g of melted butter.
  27. 27In a different bowl, add 300g of melted butter.
  28. 28Add a good pour of vanilla essence to the butter.
  29. 29Add a good pour of vanilla essence to the butter.
  30. 30Add a good pour of vanilla essence to the butter.
  31. 31Add 2 eggs and 2 egg yolks to the butter and vanilla essence.
  32. 32Add 2 eggs and 2 egg yolks to the butter and vanilla essence.
  33. 33Add 2 eggs and 2 egg yolks to the butter and vanilla essence.
  34. 34Add 2 cups of brown sugar to the wet ingredients.
  35. 35Add 2 cups of brown sugar to the wet ingredients.
  36. 36Add 2 cups of brown sugar to the wet ingredients.
  37. 37Add 1 cup of white sugar to the wet ingredients.
  38. 38Add 1 cup of white sugar to the wet ingredients.
  39. 39Add 1 cup of white sugar to the wet ingredients.
  40. 40Mix the wet ingredients until well combined.
  41. 41Mix the wet ingredients until well combined.
  42. 42Mix the wet ingredients until well combined.
  43. 43Pour the wet ingredients into the dry ingredients and mix until well combined.
  44. 44Pour the wet ingredients into the dry ingredients and mix until well combined.
  45. 45Pour the wet ingredients into the dry ingredients and mix until well combined.
  46. 46Roll the cookie dough into balls and place them into a muffin tin to form the base.
  47. 47Roll the cookie dough into balls and place them into a muffin tin to form the base.
  48. 48Roll the cookie dough into balls and place them into a muffin tin to form the base.
  49. 49Scoop the thickened ganache into the cookie dough bases.
  50. 50Scoop the thickened ganache into the cookie dough bases.
  51. 51Scoop the thickened ganache into the cookie dough bases.
  52. 52Bake the cookie pies at 180 degrees Celsius (fan bake) until the edges are golden brown.
  53. 53Bake the cookie pies at 180 degrees Celsius (fan bake) until the edges are golden brown.
  54. 54Bake the cookie pies at 180 degrees Celsius (fan bake) until the edges are golden brown.

Ingredients

  • 500 grams Whittaker's Dark Block chocolate
  • 500 grams Whittaker's Dark Block chocolate
  • 500 grams Whittaker's Dark Block chocolate
  • 500 ml Cream
  • 500 ml Cream
  • 500 ml Cream
  • 4 cups Plain flour
  • 4 cups Plain flour
  • 4 cups Plain flour
  • 1 crack Salt
  • 1 crack Salt
  • 1 crack Salt
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking soda
  • 300 grams Melted butter
  • 300 grams Melted butter
  • 300 grams Melted butter
  • Vanilla essence
  • Vanilla essence
  • Vanilla essence
  • 2 Eggs
  • 2 Eggs
  • 2 Eggs
  • 2 Egg yolks
  • 2 Egg yolks
  • 2 Egg yolks
  • 2 cups Brown sugar
  • 2 cups Brown sugar
  • 2 cups Brown sugar
  • 1 cup White sugar
  • 1 cup White sugar
  • 1 cup White sugar

Equipment

SaucepanMixing bowlSpoonCling wrapMuffin tinOven

Tips

  • If you're using brown butter, make sure it cools down a bit before mixing everything, otherwise it will cook the eggs.