BATTER
GANACHE
1. Allow the butter to soften and cream it until light. Beat in the sugar
in a stream and continue to beat until the mixture whitens. Add the egg
whites, one at a time, and continue beating until very creamy. Sift the
cocoa powder and flour together several times, combine with the ground
walnuts and stir into the batter.
2. Pipe or spoon 1-inch spheres of the batter on paper-lined pans. Bake at
350 degrees about 10 minutes. Remove the paper from the pans and cool the
cookies.
3. For the filling, heat the cream until hot to the touch. Cut the
chocolate finely and stir into the cream off the heat. Stir until the
ganache is smooth. Strain the ganache into a mixing bowl and allow to cool
at room temperature until thickened. Beat the ganache by hand for a minute,
beating in the liqueur in a stream.
4. Turn half the cookies over so that the flat side is up. Pipe a dab of
the ganache on each one. Top with the other cookies, pressing them well
together.
5. Pipe a tiny dab of filling on the top of each cookie. Press a small
pecan half against the filling. Or streak the cookies with melted chocolate
and sprinkle with a pinch of ground walnuts.
Recipe by: Cooking Live - FTVN
Posted to recipelu-digest Volume 01 Number 381 by RecipeLu
<recipelu@geocities.com> on Dec 18, 1997
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