The Broke Baker

Category: Desserts

  • Chocolate Caramel Thumbprint Cookies

    Chocolate Caramel Thumbprint Cookies

    I discovered my love for thumbprint cookies not too long ago. It was also around the time that I discovered that I don’t dislike desserts with jams/jellies in them, as long as the jams/jellies are homemade. I still prefer chocolate desserts, though, which is why I was immediately drawn to the idea of a chocolate thumbprint cookie. That idea eventually became these chocolate caramel thumbprint cookies.

    I decided to pair the cookies with a caramel filling, because chocolate and caramel are one of the most perfect combinations IMHO. You want to cook the caramel just shy of soft ball stage. You want it soft, but not runny. Adjust the salt level in the caramel to your liking.

    Chocolate Caramel Thumbprint Cookies

    Adapted from this recipe

    Ingredients

    For the cookies:

    • 1 cup (2 sticks) unsalted butter, softened
    • 3/4 cup brown sugar
    • 1/4 cup granulated sugar
    • 1 large egg, room temperature
    • 2 cups all purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1/2 tsp salt
    • 1 tsp vanilla extract
    • 2 tsp instant coffee powder (optional)

    For the caramel filling:

    • 1 cup granulated sugar
    • 1/4 – 1/2 tsp salt
    • 1 1/2 cups heavy cream
    • 4 tbsp unsalted butter

    Directions

    Line your cookie sheets with parchment paper and set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add the egg and beat until combined. Add the vanilla, salt, and coffee powder (if using) and beat until just combined.

    Add the flour and cocoa powder and mix on low speed until just combined.

    Scoop the dough (I used a Size #40 cookie scoop) and roll into uniform balls. Arrange the cookie dough balls about 2 inches apart on the baking sheets. Using your thumb, a measuring spoon, or a tart tamper, press down in the center of each dough ball to create an indentation.

    Place the cookie sheets in the freezer and freeze for about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.

    Bake the cookies for 11-14 minutes, or until the edges appear set. Remove from the oven and quickly press the indentations back down (they will have puffed up a bit in the oven). Cool the cookies on the cookie sheets while you make the caramel.

    To make the caramel: Heat the cream in the microwave for about 1 minute, then set aside. In a medium saucepan, heat the sugar over medium-high heat. Gently swirl the pan occasionally, but do not stir until most of the sugar has dissolved. Once the sugar has dissolved and turned a light amber, remove from heat and CAREFULLY add the cream. Bits of sugar may clump up. This is normal.

    Return the pan to the heat and reduce the heat to medium. Continue to stir until the clumps of sugar disappear. When the caramel is liquid again, add the butter and the salt. Continue cooking the caramel until it has thickened and reaches a temperature of 238 degrees. If you like a firmer caramel, you can cook to 244 degrees.

    Working quickly (but carefully), pour the caramel into the indentations in the center of each cookie. Allow to cool completely, then store in an airtight container.

  • Red Velvet Cookies

    Red Velvet Cookies

    Yes, you read that correctly. Red. Velvet. Cookies. They have the classic “hint of cocoa” as red velvet does, as well as the buttermilk tang from the addition of powdered buttermilk to the dough. To top things off, they use cream cheese chips to mimic the cream cheese icing that is commonly used with red velvet cake.

    I have found cream cheese chips for sale at my local Walmart, but you can also buy them online in a pinch.

    Red Velvet Cookies

    Adapted from Crazy For Crust

    Ingredients

    • 10 tbsp unsalted butter, melted
    • ½ cup packed brown sugar
    • ⅓ cup granulated sugar
    • 2 tablespoons natural unsweetened cocoa powder (NOT dutch process)
    • 1 tbsp buttermilk powder (sifted if it’s clumpy)
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ (cups all-purpose flour
    • 1 teaspoon white vinegar
    • 1 teaspoon liquid red food coloring
    • 1 cup cream cheese flavored baking chips

    Directions

    Line 2 cookie sheets with parchment paper. You can also use silicone baking mats, but I prefer parchment paper.

    Stir both sugars into the melted butter in the bowl of a stand mixer. Add the egg and beat until smooth. Stir in cocoa powder, buttermilk powder, vanilla, baking soda and salt. Add the flour and beat until just combined.

    Add the vinegar and red food coloring and mix one more time, then fold in the cream cheese chips by hand.

    Use a cookie scoop to scoop cookie dough balls onto the cookie sheets about 2-inches apart.

    Preheat oven to 350°F. Bake the red velvet cookies cookies for 9-12 minutes or until they just lose their glossy sheen. Cool on cookie sheets before removing to eat.

  • Chocolate Pudding

    Chocolate Pudding

    There was a time in my life where finding a plastic carton of supermarket chocolate pudding in my lunchbox would have absolutely made my day. And, while I still love a good chocolate pudding, my tastes have gotten a little more “grown up” since then.

    Don’t let the plethora of boxed mixes fool you. Making your own chocolate pudding is easy, and SO MUCH better than the store-bought or instant stuff. For an extra-special treat, top your pudding with whipped cream and some chocolate crisp pearls for a dessert that will impress both young and old dinner guests.

    Chocolate Pudding

    Adapted from The Pioneer Woman

    Ingredients

    • 2 Large Egg Yolks
    • 2 tbsp. Cornstarch
    • 2 1/2 cups Whole Milk, Divided
    • 1/2 cup granulated sugar
    • 1/4 cup Unsweetened Cocoa Powder (Dutch processed, if you have it)
    • 1/4 tsp. Salt
    • 1 tsp vanilla extract

    Directions

    In a medium, heat-proof bowl, whisk the egg yolks, cornstarch, and about 1/4 cup of the milk. Once smooth and incorporated, set aside.

    Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to barely a simmer over medium heat.

    Remove the pan from the heat. While whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually, about 1/4 cup at a time. Once you have incorporated about half of the chocolate milk mixture into the eggs, pour everything back into the saucepan.

    Cook over medium heat, whisking constantly, until the pudding has thickened and comes to a full boil.

    Remove the pudding from the heat and stir in the vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the chocolate pudding so that a skin doesn’t form. Alternatively, divide the pudding equally in 4-6oz ramekins or pudding cups, then cover. Refrigerate for four hours or until completely chilled. Served your chocolate pudding with a dollop of whipped cream, if desired.

  • Caramel Apple Cake Pops

    Caramel Apple Cake Pops

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    I don’t know who it was that decided that apples and caramel would make a good pair, but they deserve a shrine in their memory. Since I was a kid, I have loved caramel apples, as well as any dessert that pairs caramel and apples. I had been entertaining the idea of trying to make caramel apple cake pops for a while, but I just never got around to it. I finally gave it a go, and wound up getting requests for the recipe. So, here it is!

    Since I never liked the idea of mushing cake and frosting together and feeding that to people, I use cake pop pans for my cake pops. The Telebrands Bake Pop pans that I use have long since been discontinued, but I have also used the Nordic Ware cake pop pans with great results.

    Caramel Apple Cake Pops

    Ingredients

    • 1 cup of all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 3/4 tsp ground cinnamon
    • 1/8 tsp ground nutmeg
    • a pinch of salt
    • 5 tbsp butter, softened
    • 3/4 cup granulated sugar
    • 1 large egg, room temperature
    • 1/2 cup store bought apple butter
    • 1 cup of peeled, grated apple (I used 3 small Honey Crisp apples)
    • 16oz caramel-flavored candy melting wafers

    Directions

    Preheat oven to 325 degrees. Grease your cake pop molds and set aside. Sift your dry ingredients and set aside.

    Cream the butter and sugar together on medium speed using a stand mixer fitted with the paddle attachment. Add the egg, and beat until just combined. Reduce the mixer speed to low and add the apple butter, and then the grated apple. At this point, the mixture may start to look curdled. This is fine.

    Add the sifted dry ingredients and mix until they are just combined with the wet ingredients. Divide the batter equally among the cavities of your cake pop pan. Bake according to the instructions provided by the cake pop pan’s manufacturer. For my model of pan, it takes about 20 minutes. If using a Nordic Ware sized cake pop pan, check the pops after 15 minutes. They are done when a toothpick inserted into the center comes out clean.

    When baking is complete, allow the cake balls to cool in the pan on a wire rack for about 10 minutes before removing to cool completely.

    When the cake balls are cooled, melt the caramel candy coating using your preferred method (I use a melting pot). Using a lollipop stick, poke a small hole on top of each cake ball. Dip the stick in the melted candy coating, then stick the dipped end of the lollipop stick into the hole that you created in the cake pop. Repeat for the remaining cake balls. Transfer to the freezer for 10-15 minutes.

    After the cake balls are set, dip each cake ball in the melted candy coating. Lift the cake pop out of the coating and gently shake off the excess. Set on a cake pop stand or styrofoam block to dry. Store the caramel apple cake pops in an airtight container or individually wrapped.

    Makes about 24 caramel apple cake pops (if using a cake pop pan)

  • Chocolate Peanut Butter Cupcakes

    Chocolate Peanut Butter Cupcakes

    If you know me, then you know that I am not usually a peanut butter type of person. However, chocolate and peanut butter are often too much of a magical combination to resist. I honestly don’t remember why exactly I decided to make these cupcakes. They instantly became one of my most requested items, though. So, now I share this recipe with you all.

    Chocolate Peanut Butter Cupcakes

    Ingredients

    For the cupcakes:

    • 1 cup white sugar
    • 1 cup all purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 cup unsweetened cocoa powder
    • 1/4 tsp salt
    • 1/3 cup butter
    • 1/2 cup boiling water
    • 1/2 cup buttermilk (can substitute regular milk or additional boiling water)
    • 1/2 tbsp instant coffee granules (optional)
    • 1 egg, beaten
    • 1 tsp vanilla extract

    For the filling:

    Half batch of peanut butter pastry cream (I used this recipe)

    For the frosting:

    • 6 egg whites
    • 1 1/2 cups granulated sugar
    • 1/4 tsp cream of tartar
    • 1lb (4 sticks) unsalted butter, softened (but not TOO soft)
    • 1 cup creamy peanut butter (not Natural)
    • 1/4 cup powdered peanut butter
    • 1 tsp vanilla extract
    • a pinch of salt

    For the ganache:

    • 1/2 cup heavy cream
    • 4 oz bittersweet chocolate, chopped
    • 1/2 tsp coffee liqueur (optional)

    Directions

    Make the pastry cream:

    Prepare the peanut butter pastry cream according to the recipe directions. Cover with plastic wrap and refrigerate for at least 4 hours.

    Make the cupcakes:

    Preheat your oven to 350 degrees.  Line about 15 muffin cups with paper liners.

    Add the  butter and coffee granules (if using) to your hot water (or hot water/milk mixture).  Stir until the butter melts completely.

    In a medium bowl, sift your dry ingredients.  Add the beaten egg and buttermilk and mix until the dry ingredients are moistened.  Slowly add the hot liquid until you have a smooth batter.  Add the vanilla extract.

    Divide the batter among your muffin cups.  Bake at 350 degrees for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before continuing.

    Make the frosting:

    In a heat-proof bowl, whisk the egg whites, sugar, and cream of tartar until just combined. Place the bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water.

    Heat the mixture, stirring constantly, until it is no longer grainy and the temperature of the mixture reaches 160 degrees F.

    Transfer the mixture to a stand mixer. Using the whip attachment, whip until the meringue reaches stiff peaks and the bowl is no longer warm to the touch. Switch the whip attachment to the paddle attachment. With the mixer running, add the butter, 1 tablespoon at a time. Add the peanut butter and the peanut butter powder and mix until combined. Add the salt and vanilla, then mix until just combined.

    Make the ganache:

    In a microwave-safe measuring cup or bowl, heat the cream and chocolate for 30 seconds on high. Remove and stir, then return and microwave for an additional 15 seconds. Remove and stir until all of the chocolate is completely melted. Add the coffee liqueur (if using). Set aside to cool slightly. It should remain runny, but not hot.

    Assembly:

    Using your preferred method, fill each cupcake with peanut butter pastry cream. I like to use a piping bag fitted with a filling tip to inject the cream into the cupcakes.

    Pipe some peanut butter frosting onto each filled cupcake. Then, carefully dip the tops of each cupcake into the ganache. Set on a wire rack for the ganache to set, then store in an airtight container.

    Makes about 2 dozen cupcakes

  • Strawberry Ice Cream

    Strawberry Ice Cream

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    I have always loved the idea of strawberry ice cream, but it’s generally not my first choice. This is because most commercial strawberry ice creams either have chunks of frozen berries in them (which I hate), or taste artificial. My usual solution to this is to make my own, but I never had luck getting good strawberries at the grocery store.

    Recently, I found out that I’m not too far from several strawberry farms. This is news that I probably would have come across sooner if I were the “outdoors” type, but that’s neither here nor there. I won’t get into the details of the absolute horror it was to have to pick my own berries outdoors in “hot asf Miami, FL,” but it was kind of worth it to make this strawberry ice cream. Roasting the strawberries gets rid of some of the excess water in the berries that can dilute your ice cream and also make it less prone to crystallization.

    strawberry ice cream cone

    Strawberry Ice Cream

    Ingredients

    • 1 lb fresh strawberries, washed and hulled
    • 1/2 cup plus 2 tbsp granulated sugar
    • 1 1/2 cups milk
    • 1 1/2 cups heavy cream
    • 4 egg yolks
    • 1/2 tsp vanilla extract
    • 1 tbsp corn syrup (optional, but will help keep the ice cream smooth)

    Directions

    Preheat oven to 375 degrees. Line a baking sheet with parchment or foil.

    In a bowl, toss the strawberries with 2 tbsp of sugar. Spread out on the sheet pan. Roast for about 15 minutes, or until the berries have softened and released some of their liquid. Transfer to a bowl and mash or puree in a blender. Set aside.

    Whisk the egg yolks in a small, heat-proof bowl and set aside.

    In a small saucepan, heat the milk and sugar over medium heat until the sugar is dissolved and the mixture starts to simmer. Remove from heat and pour the hot milk mixture into the egg yolks, a little bit at a time, whisking continuously. When about 1/3 of the milk has been added, pour the egg mixture into the remaining milk in the saucepan and return to the heat. Cook, whisking constantly, until the mixture thickens and coats the back of a spoon. Do not let it boil or it may curdle.

    Remove from heat and strain the mixture through a fine mesh strainer to remove any clumps. Add the heavy cream, vanilla extract, corn syrup (if using) and strawberries. Stir until smooth.

    Cover and refrigerate until the mixture is cold, then freeze the strawberry ice cream in your ice cream maker according to manufacturer’s directions.

    Makes about 1 1/2 quarts

  • Cookies and Cream Cake Pops (Using a cake pop mold)

    Cookies and Cream Cake Pops (Using a cake pop mold)

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    As we trudge through the second wave of the pandemic, I have discovered that my sisters LOVE cake pops. They have replaced brownies as the #1 most requested sweets to be shipped in their care packages. I came up with these cookies and cream cake pops to incorporate their love for all things cookies and cream.

    Like most bloggers, I stumbled upon the idea of cake pops on Bakerella’s blog. However, the idea of cake and icing mushed together never sat quite right with me. That is why I was super excited when companies started coming out with cake pop pans. They do take a bit of practice to get working, but they are great once you get the hang of them.

    Use a sharp knife to cut your chocolate sandwich cookies into bite-sized chunks. Resist the temptation to put in a ziploc bag and crush with a rolling pin. You don’t want the pieces too small.

    Also, sift your dry ingredients together and have them ready.

    Cream the butter and the sugar together. Add the egg and vanilla, then beat until well-combined.

    Add the the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Mix until just combined, but do not overmix. Fold in the chopped cookie pieces.

    Grease your cake pop pans, then divide the mixture evenly between 18 of the cavities. Grease the cake pop pan covers, then cover and clamp shut. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

    I have found that the cake pops release easier when the pan is still hot, so I let the covered pans sit on a wire rack for about 5 minutes before I pop them open and take the cake pops out. If the baked cake balls have a protruding ring around them, you can cut them using kitchen shears or shave them down with a thin serrated knife.

    Because these are less dense than a traditional cake pop, dipping them can be a challenge. What you should do is melt your coating, and once it’s melted use a lollipop stick to poke a hole in each cake pop. Then, dip a lollipop stick in the coating and stick it into the prepared hole. Use a clean cake pop pan to hold them so that the sticks stay upright and the cake balls don’t roll around. Then, pop them into the freezer for 10-15 minutes to harden before you resume the dipping process.

    Unfortunately, I couldn’t capture a picture of the process that I use to dip them, since I only have two hands. I copied the process from the candy makers at Disney World (shhh don’t tell them!). I dip the pop slowly and completely in the coating, turning the pop a few times if needed to fully coat, lift up, and then move the pop (still facing down) in a swift circular motion to remove the excess.

    For extra cookies and cream goodness, I dipped the tops in chocolate sandwich cookie crumbs after dipping in the coating. Then, set them on a cake pop stand or styrofoam block to dry.

    Once they are dry, you are free to package the cookies and cream cake pops however you like. I like to wrap them individually in cellophane baggies. The ones I used here are the 6″ x 4″ size. They are always a hit!

    Cookies and Cream Cake Pops

    Ingredients

    • 1/4 cup butter, softened
    • 1/2 cup sugar
    • 3/4 cups
    • 1/2 tsp baking powder
    • a pinch of salt
    • 1 egg, room temperature
    • 1 tsp vanilla extract
    • 1/4 cup of milk
    • 1/2 cup chopped Oreo pieces (about 4 Oreos)
    • 16oz of vanilla confectionery coating
    • Required materials: Cake pop pan(s) (I used this kind)
    • Optional: 1/2 cup to 1 cup crushed chocolate sandwich cookie crumbs

    Directions

    Preheat oven to 325 degrees

    Sift together the flour, baking powder, and salt. Set aside.

    Cream the butter and sugar together using an electric mixer. Add the egg and vanilla. Mix until smooth.

    Add the flour mixture alternately with the milk. Beat until just combined. Fold in the Oreo pieces.

    Grease the cavities of your cake pop pan, then divide your batter evenly among the cavities. I normally get about 18 cake pops, so if you only have one pan then you will need to do bake in batches. Grease the cover of the cake pop pan, then cover. Bake at 325 degrees for about 15 minutes, or until a toothpick inserted comes out clean.

    Allow to cool on a wire rack for about 5 minutes before removing the pan cover (be careful, as it is still very hot). Let cool another 10 minutes, then remove the cake balls from the pan. If your cake spheres have a “ring,” you can use a small knife or kitchen shears to trim them off.

    When the cake balls are cooled, melt the white candy coating using your preferred method (I use a melting pot). Using a lollipop stick, poke a small hole on top of each cake ball. Dip the stick in the melted candy coating, then stick the dipped end of the lollipop stick into the hole that you created in the cake pop. Repeat for the remaining cake balls. Transfer to the freezer for 10-15 minutes.

    After the cake balls are set, dip each cake ball in the melted candy coating. Lift the cake pop out of the coating and gently shake off the excess. Immediately dip into the chocolate cookie crumbs (if using), then set on a cake pop stand or styrofoam block to dry. Store the cookies and cream cake pops in an airtight container or individually wrapped.

    Makes about 18 cookies and cream cake pops.

  • Passion Fruit Swiss Buttercream

    Passion Fruit Swiss Buttercream

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    I used to think that I hate frosting. And, while frosting is still not my favorite part of a cake or cupcake, I realize now that it’s not all frostings. Mostly, I dislike American buttercream. I mostly discovered this when I decided to try making Swiss buttercream because I had way too many egg whites in my fridge and was tired of making macarons. After a few tries, I got comfortable enough to try flavoring it, and that’s how this passion fruit Swiss buttercream was born.

    This recipe uses passion fruit powder, which is dehydrated ground passion fruit. You can find it online. I don’t recommend substituting with passion fruit pulp, as the added moisture might make the frosting too runny.

    Passion Fruit Swiss Buttercream

    Ingredients

    • 6 egg whites
    • 1 1/2 cups granulated sugar
    • 1/4 tsp cream of tartar
    • 1 lb (4 sticks) unsalted butter, softened but still on the firm side
    • 1/2 cup passion fruit powder
    • 1/2 tsp vanilla bean paste
    • a pinch of salt

    Directions

    Combine the egg whites, sugar, and cream of tartar over a double boiler. Warm the mixture until all of the sugar is dissolved and the temperature reaches 165 degrees.

    Transfer to stand mixer with whisk attachment and whip until stiff peaks form and the bowl no longer feels warm.

    Change the whisk attachment to paddle attachment and add the butter, 1-2 tbsp at a time, while the mixer is running. Once all of the butter is added and the frosting looks smooth, add a pinch of salt, vanilla paste, and passion fruit powder. Beat until fully combined.

    **Note: If your frosting looks runny, you may have added the butter while the meringue was still too warm. Pop your frosting into the refrigerator for about 30 minutes and then check to see if it has stiffened.

  • Pressure Cooker Oreo Cheesecake

    Pressure Cooker Oreo Cheesecake

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    Several of my loved ones are obsessed with Oreo. So, when I had a fight with one of them recently, I knew that whatever I made as a peace offering should have Oreos in it. I looked at a few recipes for Oreo cheesecakes online, but none looked like they would make a cheesecake with the exact texture that I like. So, I decided to make my own. I wound up getting a bunch of requests for my Oreo cheesecake recipe, so I decided to record it for posterity.

    I get a lot of questions from people about why I use such a small amount of butter in my Oreo crusts. Oreo filling is basically sweetened shortening. When it gets hot, it will melt. This creates additional melted fat to make up for the rest of the butter that would typically go in a graham cracker crust. If you’re removing the filling or using another type of non-filled cookie for your crust, definitely add an extra 2 tbsp of melted butter. Otherwise, the crust for your Oreo cheesecake might end up too oily. Take it from someone who’s had to wipe grease off of the bottom of her cheesecakes.

    Pressure Cooker Oreo Cheesecake

    Ingredients

    For the crust:

    • 1 cup crushed Oreo crumbs (don’t remove the cream filling)
    • 1 tbsp butter, melted

    For the cheesecake:

    • 16 oz cream cheese, softened
    • 1/2 cup granulated sugar
    • 2 eggs, room temperature
    • 1/3 sup sour cream
    • 1/2 tsp vanilla extract
    • 1/2 cup crushed Oreo crumbs (or chopped Oreo pieces, if you prefer chunks in your cheesecake)

    To decorate (optional):

    • Stabilized whipped cream (recipe here)
    • 4 Oreo cookies, cut in half

    Directions

    Make the crust

    Combine the melted butter and the Oreo crumbs in a small bowl. Press onto the bottom of a 7″ cheesecake pan. Grease the sides of the pan, then set aside.

    *Note: If desired, bake the crust in a pre-heated oven at 350 degrees for 8 minutes.

    Make the cheesecake

    Cream the cream cheese and sugar until smooth (best to use a stand mixer for this). Add the eggs, one at a time, beating well with each addition.

    Mix in the sour cream and vanilla, mixing until just combined. Do not overmix!

    Gently fold in the Oreo crumbs, then pour into your prepared cheesecake pan. Set aside.

    Pour 1 cup of water into the liner of your electric pressure cooker, then set to the Saute/Browning setting. When the water begins to simmer, place the cheesecake in pot on a trivet or silicone sling.

    Cook the Oreo cheesecake on High Pressure for 20 minutes. When the timer stops, allow for a 15-minute Natural Release before releasing any remaining pressure.

    Remove the cheesecake from the pot. Blot any condensation built up on top of the cheesecake with paper towel. Allow to cool completely, then cover and refrigerate for at least 4 hours (preferably overnight). Remove the Oreo cheesecake from the pan and decorate with Oreo pieces and whipped cream, if desired.

  • Cookies And Cream Entremets

    Cookies And Cream Entremets

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    One of my sisters is obsessed with pretty much anything cookies and cream. The day that her divorce papers were to be signed, I knew that I wanted to surprise her with something cookies and cream. And, since she’s the fancy sort, I decided to try making cookies and creme entremets.

    Long story short, there were a lot of happy screams of delight that evening. Then, sadly, COVID hit hard and she packed up and went off to NYC to go save lives. I haven’t gotten to make them for her again since. But, since the entremets were such a big hit, I decided to pass the recipe along.

    These cookies and cream entremets are made of a few components. There is a chocolate ganache center, a cookies and cream “mousse”, and a full sized chocolate sandwich cookie thrown in for good measure. I serve the cookies and cream entremets on a brownie base. You could probably also serve it over sponge or wafer cookie, if you wanted.

    One of the best parts about entremets is that they can mostly be made in advance and then frozen until you’re ready for them. Even mirror glaze can be made ahead of time and refrigerated or frozen until you need it. Then, you just reheat it and pour.

    If you will be serving your entremets on a brownie (or other) base, make sure that the glaze has set before transferring.

    The end-result is a beautiful, Instagram/Pinterest worthy dessert that will leave a lasting impression. Next time, I might let the mirror glaze cool a little longer before coating, but otherwise I am very happy with the results!

    Cookies And Cream Entremets

    Ingredients

    For the ganache centers:

    • 1/3 cup heavy cream
    • 3oz bittersweet chocolate, chopped

    For the cookies and cream mousse:

    • 8oz cream cheese, softened
    • 1 1/4 cup heavy cream
    • 1/3 cup icing sugar
    • 1 tsp vanilla
    • 3/4 cup crushed chocolate sandwich cookies
    • 1 tbsp gelatin
    • 3 tbsp water

    Additional ingredients/materials:

    Directions

    Make the ganache centers:

    In a microwave safe bowl, melt the chocolate and the cream by microwaving in 15-second bursts until the mixture is smooth. Divide the mixture evenly among the cavities of the 15-cavity mold. Freeze until ready to use.

    Make the cream layer:

    Add the water to a small, microwave-safe bowl. Sprinkle the gelatin over the top. Allow the gelatin to soften for about 5 minutes. Microwave the mixture in 10-second bursts until the gelatin is fully dissolved. Set aside.

    In the bowl of a stand mixer fitted with the whisk attachment, mix the cream cheese and icing sugar until smooth. Add the heavy cream and continue whipping until the mixture starts to thicken. Once thickened, add the gelatin mixture and continue whipping until the mixture starts to hold its shape. Add the vanilla extract, and then gently fold in the crushed sandwich cookies.

    Assembly

    Fill each cavity of the 6-cavity hemisphere molds about 1/2 full of the cream mixture. Gently press 1 frozen ganache dome into each, flat side facing up. Top with 1 chocolate sandwich cookie, gently pressing down to that the top is flush with the top of the cavity. Add more cream mixture, if needed, to fill the entire cavity. Use an offset spatula to smooth and flatten out the tops. Cover with plastic wrap and freeze overnight, or until ready to use.

    Glazing and serving:

    Prepare the mirror glaze according to the recipe directions.

    Use a round cookie or biscuit cutter to cut out circles of brownie. If your brownie is thick, you can cut each circle in half to double the number of brownie bases. Arrange the brownie circles on a serving tray or plate.

    Arrange the frozen entremets on a wire rack with a parchment-lined cookie sheet underneath. Pour the cooled mirror glaze evenly over each entremet, adding a second coating if needed. Allow a few minutes to set, then garnish with a mini chocolate sandwich cookie (if using). Gently lift each glazed entremet off of the rack and transfer on top of a brownie circle. Cover and refrigerate until ready to serve.