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For the Ganache

  • 3 ½ oz Semisweet Chocolate

  • ¼ cup Crème Fraîche (or sour cream)

  • 2 tbsp Butter

For The Cookies

  • 1 ½ stick Butter (12 tbsp)

  • ½ cup Sugar

  • 2 each Large Eggs

  • 1 ¼ cup AP Flour

  • 1 tsp Salt

  • Unsweetened Cocoa powder for dusting


Preheat oven to 325°F.

  1. One hour before, make the ganache for the filling so it has time to set. In a double boiler, over simmering water, melt the butter with the chocolate and cream. Let cool.

  2. In a stand mixer with the paddle attachment, cream the butter and sugar until nice & fluffy. Add the eggs and continue to beat until well incorporated. Sift in the flour into the butter mixture beat slowly until all the ingredients are well combined.

  3. Use a truffle scoop or soup spoon, form balls, and place onto a baking sheet not too close to each other. Bake for about 12-18 minutes until golden brown on the edges and light brown in the center. Carefully transfer to a cooling rack until set.

  4. After cookies are fully cooled (very important!) turn the cookies upside down and spread with a little of the not so set ganache. Sandwich the cookies together in pairs and dust with a little cocoa powder.


  • Mixing bowl

  • Rubber spatula

  • Stand or hand mixer

  • Truffle scoop or tablespoon