First I want to say welcome to the dozens of new GFC, Facebook, Twitter, Bloglovin', Pinterest and Google+ followers. I love participating in link ups and blog hops and I've connected with many new fabulous folks thanks to this weekend's Let's Get Social Sunday link up.
Now down to these little chocolate delights.
A few months ago I won a copy of The Mighty Gastropolis Portland: A Journey Through the Center of America's New Food Revolution after a Facebook contest held by the Forktown Food Tours. The book is full of small interviews and stories with Portland chefs, as well as some of their favorite and yummy recipes. This weekend I finally picked one to make:
Da'Sterling Bombs from The Two Tarts Bakery.
12 oz bittersweet chocolate, rough chopped
4 oz unsalted butter
2/3 C granulated sugar
2/3 C packed brown sugar
1 tsp vanilla
1/2 C flour
1/2 tsp baking powder
12 oz good quality dark chocolate chips
1. In the top of a double boiler, melt 12 oz chopped chocolate and butter. As soon as it is melted remove from heat.
2. Meanwhile, combine eggs and sugars in a bowl until thick and pale yellow (about 5min). Reduce the speed and add vanilla and melted chocolate-butter mixture. Mix until just blended.
3. Combine flour, baking powder and chocolate chips in separate bowl. Add to the egg-chocolate mixture and mix on low until incorporated (30seconds). Cover and chill until firm; 2hours to overnight.
4. Preheat oven to 325 and line a baking sheet with parchment paper.
5. Remove cookie dough from refrigerator. Drop 1-tsp size balls, 2inches apart on prepared baking sheets. Bake until barely set (8min) - transfer to a wire rack and let cool completely before filling.
8oz bittersweet chocolate, rough chopped
1/2 C plus 2 TB heavy cream, well chilled
3 TB freshly pulled espresso or strong coffee, cooled
1. In the top of a double boiler melt chocolate until smooth. Remove from heat, then slowly add the cream in a steady stream, whisking continuously. Pour in the espresso and whisk until smooth and glossy.
2. Turn half of the cookies over, and pipe or spoon just under 1 tsp of ganache onto each. Top with remaining halves (top us) to form "sandwich" and chill thoroughly to set ganache. Store in airtight containers in refrigerator for up to 4 days.
Now I'm not sure what I did wrong but while mine taste delicious the cookies spread too much. I've had Two Tarts sandwich cookies and they are much smaller and thick while mine turned out thin and about 2" in diameter...