Chocolate Thumbprints

Chocolate Thumbprints

I had no business making these chocolate thumbprints filled with silky bittersweet chocolate ganache;  but, I did it anyhow.  In the midst of trying to get holiday cards done, year end businesses wrapped up, packing for holiday, I decided it would be a lovely idea to bake some cookies for loved ones.  Silly me …

Ingredients

  • I had no business making these chocolate thumbprints filled with silky bittersweet chocolate ganache;  but, I did it anyhow.  In the midst of trying to get holiday cards done, year end businesses wrapped up, packing for holiday, I decided it would be a lovely idea to bake some cookies for loved ones.  Silly me …
  • I have seen some different versions of thumbprints floating around the internet the past month, and have had my mind set on making a sinful chocolate version since.  Thumbprints are a cookie that I turn to often when I want to share something sweet with someone, and I do not want to have to fuss over it.  One of my favorite versions is a peanut butter with jam, reminiscent of school day sandwiches.  Another is a coconut macaroon filled with passion fruit curd.  For the holidays, I wanted something a bit more elegant.
  • I went with a version that Martha has floating around out there.  I added a little more vanilla to bring out the chocolate, and I toyed with tossing in peppermint, as well.  Wouldn’t that be lovely?  I filled each little morsel with my favorite go-to ganache, and add some festive sprinkles to make them a bit whimsical.  Pretty simple!
  • Besides being lovely with a cup of coffee and a good book, they are adorable enough to package up and give to a friend.  I imagine they will smile over them as much as I did while baking them.
  • Print
  • Recipe:  Chocolate Thumbprints
  • inspired by Martha Stewart
  • ** makes 45 thumbprints
  • Tools:
  • mixer
  • baking sheet
  • silicon baking sheets
  • Ingredients:
  • 2 cups all-purpose flour
  • 1 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoons coarse salt
  • 8 ounces (2 sticks) unsalted butter
  • 1 1/3 cups sugar, plus more for rolling
  • 2 large egg yolks
  • 2 tablespoons heavy cream
  • 3 teaspoons pure vanilla extract
  • 8 ounces bittersweet chocolate
  • 1 cup heavy cream
  • sprinkles
Read the whole recipe on Chez Us