Gourmet Black Forest Cherry Cookies
A sophisticated, bite-sized take on the classic German cake, featuring cocoa dough, whipped white chocolate cream, and a tart cherry center.
Ingredients
For the Cocoa Dough
- 340 g all-purpose flour
- 200 g soft unsalted butter
- 100 g granulated sugar
- 1 packet vanilla sugar or 1 tsp vanilla extract
- 1 large egg
- 1 tablespoon unsweetened cocoa powder
For the Filling
- 200 g white chocolate finely chopped
- 100 ml heavy cream
- 300 g sieved cherry jam or jelly
- Optional: 1-2 tablespoons cherry liqueur
For Decoration
- 100 g dark or milk chocolate melted
A small handful of finely chopped dark chocolate
Instructions
- Make Dough: Mix all dough ingredients until a smooth ball forms. Wrap in cling film and refrigerate for 30–60 minutes.
- Prepare Cream Base: Bring cream to a boil, pour over chopped white chocolate, and stir until smooth. Cover and refrigerate for several hours until firm.
- Bake: Preheat oven to 160°C fan (180°C conventional). Roll out dough and cut circles. Cut a small hole in the center of half the circles. Bake for 10–12 minutes; cool completely.
- Decorate Tops: Dip the cookies with the center holes into melted dark chocolate. Sprinkle with chopped chocolate and let set.
- Whip & Pipe: Whip the chilled white chocolate cream until fluffy. Pipe a ring of cream onto the solid base cookies, leaving the center open.
- Fill: Mix cherry jam with liqueur (if using), warm slightly, and fill the centers of the cookies. Top with the decorated "window" cookies.
Notes
- Whipping Tip: Ensure the white chocolate ganache is completely cold before whipping, or it will not hold its shape.
- Sieve the Jam: Sieving the jam ensures a professional, glossy look and prevents chunks from clogging your piping tip.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.