|Gorgeous Beach Water|
|Lookin' Out at the Water|
|Me & My Mountain Man|
|See the Specks of Fleur de Sel|
|A Stack of Homemade Gourmet Oreos with White Chocolate Ganache|
|Homemade Gourmet Oreos|
For the Chocolate Sable Cookies:
1C AP Flour
1/3C Unsweetened Cocoa Powder
1t Instant Espresso Powder
½t Baking Soda
½C Unsalted Butter, Room Temperature
¼t Sea Salt
3.5oz 70% Chocolate, Grated
Fleur de Sel, For Sprinkling
For the White Chocolate Ganache Filling:
½C Heavy Cream
8oz Ghirardelli White Chocolate Chips
½T Unsalted Butter
Directions:1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set them aside.
2. To Make the Chocolate Sable Cookies: Sift together the flour, cocoa powder, and baking soda into a bowl and set it aside. In the bowl of a standing mixer fitted with the paddle attachment, beat together the butter, sugar, egg, salt, and vanilla until light & fluffy, about 3-4 minutes. Add in the dry ingredients and the grated chocolate and mix until just combined (the dough will be a crumbly, wet sand texture). Wrap the dough up tightly in plastic wrap and refrigerate for 30 minutes. Once chilled, roll the dough out to ½inch thick on a lightly floured surface. Using a scalloped edge cookie cutter, cut the dough into 1-2inch cookies. Place the cookies onto the prepared baking sheets, roughly two inches apart. Sprinkle lightly with fleur de sel. Bake the cookies until they are firm, about 12-14 minutes. Remove the baked cookies from the baking sheet onto a wire rack to cool while you make the white chocolate ganache filling.
3. To Make the White Chocolate Ganache Filling: Heat a medium saucepan on low heat and add in the heavy cream. Add the white chocolate chips into a mixing bowl. Bring the cream to a boil, but keeping a close eye on it, so it doesn’t boil over. Immediately remove from the heat and pour over the chocolate chips. Let it sit for 2-3 minutes, and then whisk together to melt the chocolate. Finally, stir in the butter. Once it is melted & thick, lay plastic wrap over the top and refrigerate for 30-60 minutes (whisking every 10 minutes or so to make sure it stays smooth).
4. To Assemble the Homemade Oreo Cookies: Once the cookies & ganache have both cooled & chilled, fill a pastry bag with a ½inch round tip with the white chocolate ganache. Pipe teaspoon-size dollops of the filling into the center of one cookie. Place another cookie on top of the ganache. Lightly press down to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with ganache.
5. Refrigerate the Oreo for about an hour (I like them best cold, so I kept mine in the refrigerator) and serve with a large glass of milk!
*Check out Sweets for a Saturday for this recipe, as well as many others!!*