Ingredients for Caramel sauce:
50 gms butter
60 gms stevia powder
120 ml heavy cream
1/4 tsp xanthan gum
1/4 tsp salt
50 – 60 ml water
50 gms dark chocolate
45 – 50 ml heavy cream
1 tsp vanilla extract
2 tsp espresso/instant coffee powder
200 gms almond meal
70 gms cocoa powder
50 gms stevia
110 gms melted better
1/2 tsp baking powder
1 egg yolk
1/2 tsp vanilla extract
55 – 60 ml heavy cream
1 egg white
Some crushed peacan nuts and almonds
Method for caramel sauce:
Add buter and stevia to a pan on medium heat and let it melt. Keep stirring occasionally. Bring it to boil and cook for another 3-5 mins after that. The colour should have chnaged by now.
Switch the flame off and add heavy cream, mix it vigorously until the mixture is homogeneous.
Add xanthan gum and mix it well again. Add salt and mix wee. Let the mixture cool for 2-4 mins.
Transfer the mixture to heat again and cook for 1 more min after it starts to boil (stir occasionally).
Let the mixture cool to lukewarm and then add water and mix well. Your caramael sauce is ready, keep it aside.
Method for cookies:
Preheat the oven to 170C
Mix almond flour, cocoa powder and baking powder in a bowl and keep aside.
In your mixer bowl, whisk butter with the sweetener until its fluffy.
Add egg yolk and vanilla extract and mix again.
Finally add the almond flour, cocoa and baking powder mix and whisk it again.
Add heavy cream and mix it well to form a smooth dough.
Make 8-9 round balls out of the dough and using your thumb or finger create some space in the center of each cookie.
Dip the cookies in whisked egg white and roll them in the cruched nuts, in a way that the nuts stick to the cookies across the perimeter
Bake the cookies for just 10-12 minutes or when they just start to turn brown, they will still be very soft but this is what we need.
You will notice that the size of cookies has increased and also the holes we created. Using your thumb or finger create the same space again in the center of each cookie, while they are still warm.
Let cool the cookies.
Method for chocolate ganache:
Melt dark chocolate and coffee powder on indirect heat.
Add vanilla extract and mix well.
Switch the flame off and add heavy cream. Mix well.
Gently add the caramel sauce and chocolate ganache in the holes you created in your cookies (you decide order, shape and size ) and refrigerate the cookies for another 30 mins. All done 🙂
Click here to check my recipe for raspberry jam – https://youtu.be/lLFh26nf6SA