In this episode of Inn the Wild, Laurie and Jason share thoughts on the best ice cream, 4th of July celebrations; and as always, questions from guests and listeners. The recipe of the week is Chocolate Ganache Filled ChocolateThumbprints.
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RECIPE
Thumbprints
- ½ c butter, room temperature
- 1 c brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla
- 1 ½ c flour
- ½ c unsweetened cocoa powder
- ½ tsp sea salt
- ½ tsp baking powder
- 1/3 c heavy cream
- 2/3 c chocolate chips
- 1 tsp espresso powder
Ganache
- ½ c heavy cream
- mini chocolate chips
Directions:
- Cream butter and brown sugar until fluffy. Add the egg, egg yolk and vanilla and mix. Stir in flour, cocoa, salt and baking powder until combined.
- Using a small ice cream scoop, scoop dough and then roll in your hands until you have round balls. Place on a parchment lined sheet pan and indent each with a floured thumb. Chill in the freezer for 30 minutes. When ready to bake, preheat oven to 350 degrees.
- Bake the frozen cookies for 8-10 minutes. Upon taking them out of the oven, re-indent the centers and let cool.
- To make the ganache, put the heavy cream in a microwave safe bowl and microwave for 30-40 seconds or until cream is hot but not boiling. Immediately add enough chocolate chips to cover the heavy cream and let sit for 2 minutes. Stir the chips until they are melted and fully combined.
- Fill each center of the cookies with ganache.
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Laurie and Jason are owners of the Captain Freeman Inn on Cape Cod in Brewster, MA since January 2020 (yes, just before COVID!). Combined, they have more than 25 years of hospitality experience which led them to thrive as innkeepers.
Music by moodmode (Vlad Krotov) and sachinda shehan from Pixabay
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