Fedoretti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
For marzipan cookies:INGREDIENTS1/2 cup (120g) butter, softened1/3 cup (75g) brown sugar1/3 cup (75g) granulated sugar1/2 tsp vanilla extract1 egg1 cup (240g) plain flour1/2 tsp baking soda3/4 cup (100g) white chocolate, broken or chopped into small pieces1/3 cup (75g) marzipan, chopped into small chunksPinch of saltFor chocolate rum mousse:Ingredients6 ozs semisweet chocolate (or bittersweet, chopped)6 ozs unsalted butter (cut into small pieces)1/4 cup coffee (dark-brewed)4 large eggs (separated)2/3 cup sugar2 tbsps dark rum or Kahlua 1 tbsp water1 pinch salt1/2 tsp vanilla extract
For marzipan cookies:
INSTRUCTIONS
Preheat the oven to 180C (350F) and line a large baking tray with baking paper.
Cream together the butter and sugars until combined. Add the vanilla extract, stir, and then add the egg. Beat well until all ingredients are well combined.
Add the flour (sifted) and the baking soda to the bowl and use a spoon or stir the mixture until it forms a dough.
Fold in the chocolate and marzipan pieces.
Divide the dough into golf ball sized rounds, rolling them between your palms to shape.
Space them well apart on the baking tray and bake for around 15 minutes or until light golden and still slightly wobbly in the middle.
Remove from the oven and allow to finish cooking on the tray for around 10 minutes before transferring to a wire rack to cool.
NOTES
Do not chill the dough for longer than 10 minutes before baking, otherwise they will be crumbly and dense as opposed to soft and chewy.
For chocolate rum mousse:
Melt chocolate with coffee-flavored liqueur in a small, heavy saucepan over low heat; stir until smooth, about 5 minutes. Stir a small amount of hot chocolate mixture into egg yolk; return chocolate and egg mixture to pan, stirring constantly. Cook and stir until slightly thickened, about 2 minutes. Remove from heat; stir in vanilla extract. Cool, stirring several times.
Cream butter. Gently stir in chocolate pudding.
Beat egg whites in a large bowl until it begins to until soft peaks form. Stir in sugar, water, salt and vanilla. Fold egg white mixture into cooled chocolate mixture. Cover and refrigerate for at least 2 hours, or overnight.
For chocolate shell:
DIRECTIONS:
In a medium, microwave-safe bowl, stir together chocolate chips and coconut oil. Microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Let sit until chocolate reaches room temperature.
Cover and store at room temperature (not in a refrigerator) for up to 1 month.
Assemble: Pile 2 tablespoons of chocolate mousse on each cookie. Pour chocolate shell over each. Harden in refrigerator.
Serving Size: makes 8-10 "Fedoretti"
INSTRUCTIONS
Preheat the oven to 180C (350F) and line a large baking tray with baking paper.
Cream together the butter and sugars until combined. Add the vanilla extract, stir, and then add the egg. Beat well until all ingredients are well combined.
Add the flour (sifted) and the baking soda to the bowl and use a spoon or stir the mixture until it forms a dough.
Fold in the chocolate and marzipan pieces.
Divide the dough into golf ball sized rounds, rolling them between your palms to shape.
Space them well apart on the baking tray and bake for around 15 minutes or until light golden and still slightly wobbly in the middle.
Remove from the oven and allow to finish cooking on the tray for around 10 minutes before transferring to a wire rack to cool.
NOTES
Do not chill the dough for longer than 10 minutes before baking, otherwise they will be crumbly and dense as opposed to soft and chewy.
For chocolate rum mousse:
Melt chocolate with coffee-flavored liqueur in a small, heavy saucepan over low heat; stir until smooth, about 5 minutes. Stir a small amount of hot chocolate mixture into egg yolk; return chocolate and egg mixture to pan, stirring constantly. Cook and stir until slightly thickened, about 2 minutes. Remove from heat; stir in vanilla extract. Cool, stirring several times.
Cream butter. Gently stir in chocolate pudding.
Beat egg whites in a large bowl until it begins to until soft peaks form. Stir in sugar, water, salt and vanilla. Fold egg white mixture into cooled chocolate mixture. Cover and refrigerate for at least 2 hours, or overnight.
For chocolate shell:
DIRECTIONS:
In a medium, microwave-safe bowl, stir together chocolate chips and coconut oil. Microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Let sit until chocolate reaches room temperature.
Cover and store at room temperature (not in a refrigerator) for up to 1 month.
Assemble: Pile 2 tablespoons of chocolate mousse on each cookie. Pour chocolate shell over each. Harden in refrigerator.
Serving Size: makes 8-10 "Fedoretti"
Nutritional Info Amount Per Serving
- Calories: 557.4
- Total Fat: 35.6 g
- Cholesterol: 80.7 mg
- Sodium: 178.4 mg
- Total Carbs: 61.9 g
- Dietary Fiber: 1.9 g
- Protein: 2.8 g
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