AERO Truffle Tiramisu Cookies
Ingredients
Instructions
Preheat the oven to 350°F.
Line two large baking sheets with parchment paper and set aside. Dissolve ½ tbsp instant coffee in ½ tbsp of boiling water, set aside to cool completely.
In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with electric mixer) on medium speed, cream butter and sugars until light and fluffy, about 3-5 minutes. Scrape down the bowl and add the egg and prepared instant coffee, mix until combined.
In a medium sized bowl whisk together half of the chopped Aero Truffle Tiramisu chocolate, flour, cocoa powder, baking soda and sea salt. Add dry mixture to butter mixture and mix on low speed until just combined.
Portion dough into 20 equal balls, about 2-inches each (or 47 grams if weighing). Place 10 per prepared baking sheet and bake in the oven for 10-12 minutes.
Remove from the oven and cool for 5 minutes before transferring onto wire racks to cool completely.
Dissolve 1 tbsp of instant coffee in 1 tbsp boiling water, set aside to cool completely.
In the bowl of a stand mixer fitted with a whisk attachment (or a large bowl with electric mixer) on medium speed, whisk together mascarpone, instant coffee and confectioners sugar, occasionally stopping to scrape down the sides, until light and fluffy. About 2-3 minutes. Increase to high speed and slowly pour in whipping cream, mix until soft peaks form, about 3-5 minutes.
To decorate: Transfer mocha mascarpone frosting into a piping bag fitted with your tip of choice, pipe on to cookies and garnish with remaining Aero Truffle Tiramisu Chocolate.
Tips
Store for later
Freeze prepared and/or portioned cookie dough for up to 3 months to have cookies on hand at any time
Additional Decoration
Sift cocoa powder onto cookies as an additional topping.
What you need
Ingredients
How to prepare
Instructions
Preheat the oven to 350°F.
Line two large baking sheets with parchment paper and set aside. Dissolve ½ tbsp instant coffee in ½ tbsp of boiling water, set aside to cool completely.
In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with electric mixer) on medium speed, cream butter and sugars until light and fluffy, about 3-5 minutes. Scrape down the bowl and add the egg and prepared instant coffee, mix until combined.
In a medium sized bowl whisk together half of the chopped Aero Truffle Tiramisu chocolate, flour, cocoa powder, baking soda and sea salt. Add dry mixture to butter mixture and mix on low speed until just combined.
Portion dough into 20 equal balls, about 2-inches each (or 47 grams if weighing). Place 10 per prepared baking sheet and bake in the oven for 10-12 minutes.
Remove from the oven and cool for 5 minutes before transferring onto wire racks to cool completely.
Dissolve 1 tbsp of instant coffee in 1 tbsp boiling water, set aside to cool completely.
In the bowl of a stand mixer fitted with a whisk attachment (or a large bowl with electric mixer) on medium speed, whisk together mascarpone, instant coffee and confectioners sugar, occasionally stopping to scrape down the sides, until light and fluffy. About 2-3 minutes. Increase to high speed and slowly pour in whipping cream, mix until soft peaks form, about 3-5 minutes.
To decorate: Transfer mocha mascarpone frosting into a piping bag fitted with your tip of choice, pipe on to cookies and garnish with remaining Aero Truffle Tiramisu Chocolate.
Tips
Store for later
Freeze prepared and/or portioned cookie dough for up to 3 months to have cookies on hand at any time
Additional Decoration
Sift cocoa powder onto cookies as an additional topping.