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Chocolate Cookie Cups with Amaretto Ganache Recipe

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★★★★★

4.5 from 77 reviews

These chocolate cookie cups with amaretto offer a delightful combination of rich dark chocolate ganache and crumbly oatmeal cookie shells. Perfect as an indulgent vegan dessert, these treats blend the subtle nuttiness of amaretto with the smoothness of dark chocolate, all encased in gluten-free oat-based cookie cups. Ideal for special occasions or a sophisticated sweet snack.

Ingredients

Scale

Cookie Cups

  • 225 g / 2½ cups oats (gluten-free if required), ground into coarse flour
  • ½ tsp fine sea salt
  • 60 ml / ¼ cup maple syrup or other liquid sweetener
  • 40 g / 3 tbsp coconut oil, melted (or another neutral-tasting oil or vegan butter)

Ganache Filling

  • 200 g / 7 oz 70% dark vegan chocolate
  • 160 ml / 2/3 cup soy milk (or other plant milk)
  • 45 ml / 3 tbsp amaretto (Disaronno recommended)
  • 60 ml / ¼ cup maple syrup or other liquid sweetener

Instructions

  1. Prepare the Cookie Dough: Grind the oats into a coarse flour using a food processor or blender. In a mixing bowl, combine the oat flour with fine sea salt, maple syrup, and melted coconut oil (or your choice of oil/butter). Stir until you form a uniform dough that can be shaped.
  2. Shape Cookie Cups: Press the dough evenly into a muffin tin or silicone molds, shaping them into cup forms with a hollow center for the ganache. Ensure the sides are well formed and the thickness is consistent for even baking.
  3. Bake Cookie Cups: Preheat your oven to 350°F (175°C). Bake the cookie cups for approximately 12-15 minutes until they are golden and firm to the touch. Remove from oven and let them cool completely before removing from the pan to maintain their shape.
  4. Make Ganache Filling: Chop the dark vegan chocolate finely and place it in a heatproof bowl. Heat the soy milk gently in a saucepan until hot but not boiling. Pour the hot soy milk over the chocolate and let it sit for a minute to melt, then stir until smooth and glossy.
  5. Add Flavors to Ganache: Stir the amaretto and maple syrup into the chocolate ganache until fully incorporated for a sweet, nutty flavor.
  6. Fill Cookie Cups: Spoon or pipe the ganache filling into the cooled cookie cups, filling each up without overflowing. Allow the ganache to set at room temperature or in the refrigerator for about 30 minutes until firm but still creamy.
  7. Serve: Once set, gently remove the cookie cups from the molds if used. Serve chilled or at room temperature as an elegant vegan dessert or treat.

Notes

  • Use gluten-free oats if you require a gluten-free dessert.
  • You can substitute maple syrup with agave nectar or another liquid sweetener of choice.
  • If coconut oil is not preferred, use a neutral-tasting oil or vegan butter to maintain texture.
  • The amaretto adds a distinctly nutty flavor but can be replaced with almond extract for an alcohol-free version.
  • Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days.
  • Ensure the ganache is fully set before serving to avoid messiness.

Keywords: Chocolate cookie cups, amaretto, vegan dessert, gluten-free cookies, dark chocolate ganache, oat flour cookies

Find it online: https://kitchenbynora.com/chocolate-cookie-cups-with-amaretto-ganache-recipe/