Leftover ganache. What a horrible thing to have to deal with...
Just kidding. But sometimes it gets put in a container in the fridge and I forget about this awesome chocolatey goodness so it doesn't realize its full potential. Like cupcake frosting, chocolate covered pretzels, little truffles, or sandwich cookie filling.
So tonight I decided to start using up this leftover ganache in the spirit of my pantry challenge and not wasting anything. I used Dreena Burton's "Gluten be Gone" Homestyle Chocolate Chip Cookie recipe as my base.
Double Chocolate Ganache Cookies
makes 11-12 cookies
1 cup brown rice flour
1 tsp. xanthan gum
1 tsp. baking powder
1/4 tsp baking soda
2 Tbsp. tapioca starch flour
1/4 cup evaporated cane juice
1/4 tsp. sea salt
1/4 cup maple syrup
1 tsp. vanilla extract
1/2 tsp. coffee extract (or more vanilla)
2 Tbsp. canola oil
10 Tbsp. leftover ganache- room temperature
Preheat oven to 350F. In a bowl whisk together flour, xanthan gum, baking powder, baking soda, starch, sugar and salt. In a little jar whisk together the syrup, extracts, oil, and 3 Tbsp. ganache until smooth. If you need to warm the ganache slightly, just put the (glass, oven safe) jar in the preheating oven for a minute. Stir the chocolate mixture into the flour and mix until combined and a thick dough forms. Line a baking sheet with parchment paper or grease lightly. Drop cookie dough on the baking sheet by the spoonful. You should get about a dozen. Then lightly press your thumb in the center of each cookie to form a slight depression. In each hollow place a little less than a teaspoon of ganache. Bake for 10 minutes and cool completely before eating to allow the gluten-free flour to fully absorb the cookie's moisture and improve in texture.
And yes, biting into that soft center of ganache is pretty darn amazing.