Chocolate Mint & Cocoa Dulce Wichies

How adorable are these tiny cookie sandwiches?
Contributor

These bite sized wichies, filled with either a mint chocolate ganache or an orange and coconut flavored dulce, make for an incredibly impressive dessert.

This recipe is courtesy of esteemed pastry chef: Karen DeMasco. 

Ingredients

For the Wichies

  • package of Nestlé Toll House Refrigerated mini chocolate chip cookie bar dough
  • 3/4  Cups  dark chocolate morsels, such as Nestlé Toll House
  • 1/2  Cup  heavy whipping cream
  • 1/4  Cup  unsalted butter
  • 1/2  Teaspoon  mint extract
  • 1/4  Cup  cacao nibs or semi-sweet chocolate mini morsels, such as Nestlé Toll House

For the Optional Tres Leches Filling

  • can Nestlé La Lechera Dulce De Leche
  • 2  Tablespoons  orange zest
  • 1/2  Teaspoon  kosher salt
  • 1/4  Cup  sweetened coconut flakes, finely chopped

Directions

For the Wichies

Preheat oven to 350 degrees F. Bake cookies as directed on package. Cool completely.

For Mint Chocolate Ganache: Place chocolate in small bowl. Microwave cream in uncovered, microwave-safe glass measure on high power until boiling. Pour over chocolate and stir until smooth. Add butter and stir until melted. Refrigerate 15 minutes or until firm enough to spread.

Place a rounded teaspoon of filling on the bottom a cooled cookie, place another cookie on the filling with cookie bottoms together to form a sandwich. Press sandwich lightly to expose filling. Roll exposed filling into the cacao nibs. Store in airtight container.

For the Optional Tres Leches Filling

Stir dulce de leche, orange zest, and salt in small bowl until combined. Place a rounded teaspoon of filling on the bottom a cooled cookie, place another cookie on the filling with cookie bottoms together to form a sandwich. Press sandwich lightly to expose filling. Roll exposed filling into coconut. Store in airtight container.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

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