【生チョコクッキーサンド】基本の作り方 バレンタインを手作りで♡

Ingredients

• 200 g Dark Chocolate (70% cocoa, broken into small pieces for melting)
• 100 ml Heavy Cream (Full‑fat, chilled)
• 20 g Unsalted Butter (Cut into small cubes, room temperature)
• 30 g Strawberry Jam (Optional, for a sweet‑sour center)
• 10 g Pistachios, Shelled (Finely chopped, for garnish)
• 5 g Dried Strawberries (Thinly sliced, optional decorative garnish)
• 1 g Salt (Pinch, enhances chocolate flavor)

Instructions

1. Prepare the Ganache

   Place the dark chocolate pieces in a heat‑proof mixing bowl. In a small saucepan, heat the heavy cream and butter over medium heat until just simmering, then pour the hot cream over the chocolate.

   Time: PT5M

   Temperature: Medium heat

2. Cool the Ganache

   Let the ganache sit at room temperature for 5 minutes, then cover and refrigerate for 20‑30 minutes until it thickens enough to be scooped with a spoon.

   Time: PT30M

3. Shape the Balls

   Using a small spoon or a piping bag, scoop roughly 15‑gram portions of the chilled ganache and roll them between your palms to form smooth balls. If you want a jam center, make a small indentation in each ball, add a pea‑size dollop of strawberry jam, then seal by reshaping.

   Time: PT10M

4. Coat in Chocolate

   Melt the remaining 50 g of dark chocolate in a double boiler or microwave (30‑second bursts, stirring in between). Dip each ganache ball into the melted chocolate, allowing excess to drip off, and place on parchment‑lined sheet.

   Time: PT5M

5. Add Toppings & Set

   While the coating is still glossy, sprinkle chopped pistachios or dried strawberry pieces on top. Let the balls set at room temperature for 5 minutes, then transfer to the freezer for 10 minutes to fully harden.

   Time: PT15M

6. Serve

   Remove the chocolate balls from the freezer, let sit 2‑3 minutes at room temperature, then arrange on a plate and enjoy.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

12 g

Fat

8 g

Fiber

1 g