Chocolate Peppermint Pizzelle
ā±ļø Prep: 30 minš³ Cook: 15 min
Ingredients
| 1/4 tsp | 1.3 ml | fine salt |
| 1 cup | 240 ml | granulated sugar |
| as needed | vegetable oil spray | |
| 1/4 cup | 60 ml | cocoa powder |
| as needed | confectioners' sugar | |
| 1/2 tsp | 2.5 ml | orange zest |
| 1Ā¼ cup | 300 ml | all-purpose flour |
| 3 | large eggs | |
| 1/2 cup | 120 ml | butter |
| 1 tsp | 5 ml | ground cinnamon |
| 1Ā½ tsp | 7.5 ml | baking powder |
| 4 tbsp | 60 ml | butter (filling) |
| 12 ounce | 340 g | chocolate (filling) |
| 1/2 tsp | 2.5 ml | mint extract (filling) |
Instructions
Prep Time: 30 Minutes | Cook Time: 15 Minutes | Total Time: 45 Minutes | Serving: 18
- Mix the cocoa, baking powder, cinnamon, orange zest, and salt in a large bowl.
- Quickly whisk the eggs, sugar, and melted butter in a separate medium-sized bowl until smooth and well mixed.
- Make a well in the middle of the dry ingredients and pour the egg mixture into it. Slowly whisk the liquid into the flour to make a thick batter. If the pizzelle batter sticks to the whisk, use a rubber spatula to finish mixing it. Put a big round tip on a large pastry bag and fill it with the pizzelle batter.
- For about 10 minutes, warm a pizzelle iron until a drop of water sizzles on the hot surface. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon a tbsp of batter into the middle of each cookie shape. Close the iron and cook until you can smell the steam, which should take 30 to 45 seconds. Open the iron, remove the cookie, and let it cool on a rack. Repeat with the rest of the batter.
To make the filling:
- Cover and microwave the chocolate and butter on medium power for about 3 minutes, depending on your oven's power. Stir the mixture until it's smooth. (Alternatively, put the chocolate in a heatproof bowl and bring a saucepan of water to a very slow simmer. Place the bowl on the pan without touching the water and stir occasionally until it's smooth and melted.) Pour in the mint extract.
- Put a tbsp of the mint filling on half of the cookies. Place the other cookie on top and press it down to make a sandwich. Serve right away or store tightly covered for up to a week.