Wednesday, December 19, 2012

Chocolate Blooms

Sunday was Christmas baking day. I love baking (especially in my new kitchen) but it exhausts me. This year, we not only had co-workers but neighbors as well.

I did the usual White Trash (two huge batches to be exact) but I also added a hint of chocolate sweetness for our new neighbors.

Chocolate Blooms - Original Recipe


  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 1 cup brown sugar, packed
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1 cup semisweet chocolate pieces
  • Raspberry Ganache


  • Preheat oven to 350 degrees. 
  • In a large bowl, beat shortening and butter with an electric mixer on medium speed for 30 seconds. 
  • Add brown sugar, baking powder and salt; beat until combined
  • Beat in egg and vanilla until combined.
  • In a separate bowl, whisk flour and cocoa powder.
  • Beat as much of the flour mixture into the butter mixture as you can with the mixture; stir by hand any remaining mixture.
  • Stir in chocolate
  • Shape into 1 inch balls and place on un-greased cookie sheet; press thumb into the center of each ball to make an indent.
  • Bake for 8-10 minutes or until edges are set.
  • Immediately use the rounded side of a 1 tsp. measure to press down the center of each cookie. 
  • Transfer cookies to wire racks.
  • Spoon Raspberry Ganache into center of each cookie. 

Raspberry Ganache

  • 6 oz dark chocolate
  • 1/3 cup whipping cream
  • 1 tbsp raspberry jam


  • In a microwave safe bowl, combine dark chocolate, whipping cream and jam. 
  • Microwave for 1 minute; stir until melted

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