Apricot and chocolate cookies - A delicious and refined dessert
Preparation time: 30 minutes
Baking time: 0 minutes
Total time: 2 hours
Number of servings: 12
I propose a recipe for apricot and chocolate cookies that combines the sweetness of the fruits and the richness of chocolate in an elegant dessert, perfect for any occasion. These little delights are ideal as a quick dessert, and the preparation process is simple and satisfying. Let's get started!
Ingredients:
- 1 kg fresh apricots (choose ripe but firm apricots for a perfect taste)
- 200 g sugar
- 300 g liquid cream
- 2 packets of vanilla sugar
- 1/2 packet of gelatin granules
- 1 packet of cocoa sheets
- 200 g dark chocolate (minimum 70% cocoa for an intense flavor)
- 3 tablespoons milk
- 1 teaspoon butter
Preparation of the cookies:
1. Preparing the apricots: Start by boiling 2 liters of water in a pot. Choose the prettiest apricots, wash them well under cold running water. When the water starts to boil, add the apricots and let them boil for 5 minutes. This process will make it easier to remove the skin.
2. Peeling the apricots: Remove the apricots from the water and immediately place them under cold running water to stop the cooking process. The skin will come off easily. Carefully remove the pits and place the pulp back in a pot.
3. Making the apricot jam: Add 200 g of sugar over the apricot pulp and let it simmer over medium heat for 15 minutes, stirring occasionally. The apricots will release a lot of water, so once a liquid jam is formed, drain it a little to achieve a thicker consistency.
4. Creating the puree: Use a mixer to turn the cooked apricots into a fine puree for 3 minutes. Add the vanilla sugar and the hydrated gelatin in a tablespoon of water (if it has been allowed to swell) to the warm puree. If the puree has cooled too much, you can gently reheat it on the stove, being careful not to boil it.
5. Preparing the whipped cream: In a separate bowl, whip the liquid cream until it becomes firm. When the apricot puree has cooled completely, gradually fold it into the whipped cream, gently mixing with a spatula to achieve an airy cream with a wonderful golden hue.
6. Assembling the cookies: Take a cocoa sheet and place it on a piece of foil. Add a layer of apricot cream, then another cocoa sheet, continuing to alternate layers until all ingredients are used. Place the last layer of cream on top.
7. Preparing the glaze: In a small pot, melt the dark chocolate with 3 tablespoons of milk and 1 teaspoon of butter, stirring constantly until smooth. Pour the warm glaze over the assembled cookies.
8. Cooling: Cover the dessert with plastic wrap and refrigerate for 2 hours, so it sets well.
9. Serving: Once the cookies have cooled, cut them into small portions. You can decorate each piece with a drizzle of leftover cream and a small slice of fresh apricot for an attractive look.
Useful tips:
- For an even more intense flavor, you can add a little lemon juice to the apricot puree, which will enhance the fruit aroma.
- If you want a vegan version of the dessert, you can replace the cream with a plant-based alternative and the gelatin with agar-agar.
- These apricot and chocolate cookies are delicious served alongside a scoop of vanilla ice cream or simply with a cup of coffee.
Enjoy every bite of these apricot and chocolate cookies, a dessert that combines tradition with refinement!
Preparation time: 30 minutes
Baking time: 0 minutes
Total time: 2 hours
Number of servings: 12
I propose a recipe for apricot and chocolate cookies that combines the sweetness of the fruits and the richness of chocolate in an elegant dessert, perfect for any occasion. These little delights are ideal as a quick dessert, and the preparation process is simple and satisfying. Let's get started!
Ingredients:
- 1 kg fresh apricots (choose ripe but firm apricots for a perfect taste)
- 200 g sugar
- 300 g liquid cream
- 2 packets of vanilla sugar
- 1/2 packet of gelatin granules
- 1 packet of cocoa sheets
- 200 g dark chocolate (minimum 70% cocoa for an intense flavor)
- 3 tablespoons milk
- 1 teaspoon butter
Preparation of the cookies:
1. Preparing the apricots: Start by boiling 2 liters of water in a pot. Choose the prettiest apricots, wash them well under cold running water. When the water starts to boil, add the apricots and let them boil for 5 minutes. This process will make it easier to remove the skin.
2. Peeling the apricots: Remove the apricots from the water and immediately place them under cold running water to stop the cooking process. The skin will come off easily. Carefully remove the pits and place the pulp back in a pot.
3. Making the apricot jam: Add 200 g of sugar over the apricot pulp and let it simmer over medium heat for 15 minutes, stirring occasionally. The apricots will release a lot of water, so once a liquid jam is formed, drain it a little to achieve a thicker consistency.
4. Creating the puree: Use a mixer to turn the cooked apricots into a fine puree for 3 minutes. Add the vanilla sugar and the hydrated gelatin in a tablespoon of water (if it has been allowed to swell) to the warm puree. If the puree has cooled too much, you can gently reheat it on the stove, being careful not to boil it.
5. Preparing the whipped cream: In a separate bowl, whip the liquid cream until it becomes firm. When the apricot puree has cooled completely, gradually fold it into the whipped cream, gently mixing with a spatula to achieve an airy cream with a wonderful golden hue.
6. Assembling the cookies: Take a cocoa sheet and place it on a piece of foil. Add a layer of apricot cream, then another cocoa sheet, continuing to alternate layers until all ingredients are used. Place the last layer of cream on top.
7. Preparing the glaze: In a small pot, melt the dark chocolate with 3 tablespoons of milk and 1 teaspoon of butter, stirring constantly until smooth. Pour the warm glaze over the assembled cookies.
8. Cooling: Cover the dessert with plastic wrap and refrigerate for 2 hours, so it sets well.
9. Serving: Once the cookies have cooled, cut them into small portions. You can decorate each piece with a drizzle of leftover cream and a small slice of fresh apricot for an attractive look.
Useful tips:
- For an even more intense flavor, you can add a little lemon juice to the apricot puree, which will enhance the fruit aroma.
- If you want a vegan version of the dessert, you can replace the cream with a plant-based alternative and the gelatin with agar-agar.
- These apricot and chocolate cookies are delicious served alongside a scoop of vanilla ice cream or simply with a cup of coffee.
Enjoy every bite of these apricot and chocolate cookies, a dessert that combines tradition with refinement!