Servings: 1 Serving
Equipment
- Stovetop
- Blender
- Sifter
- Mixing Bowl
- Stand Mixer
- Parchment Paper
- Freezer
- Oven
- Pot
- Chilled Glass
Ingredients
Hot Cocoa with Carbon Black Frappuccino (cookies)
- 227 g Half & Half
- 40 g deZaan Ghana 55% Dark Drinking Chocolate
- 24 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
- 70 g Granulated Sugar
- 290 g Ice (2 Cups)
Vanilla Shake (Cream)
- 100 g Vanilla (bean) Ice Cream (1/2 Cup)
- 42 g Milk
Carbon Black Cookie Sandwich - Cookie
- 351 g All-Purpose Flour
- 39 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
- 9 g Baking Powder
- 3 g Salt
- 227 g Butter (soft)
- 200 g Granulated Sugar
- 50 g Eggs
- 10 g Vanilla Extract
Carbon Black Cookie Sandwich - Filling
- 230 g Butter (soft)
- 530 g Granulated Sugar
- 9 g Vanilla Bean Paste
- 1 g Salt
Chocolate Sauce
- 397 g Granulated Sugar
- 133 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 317 g Heavy Cream
- 8 g Vanilla Bean Paste
- 1 g Sea Salt
- 144 g Butter
Instructions
Hot Cocoa with Carbon Black Frappuccino (cookies)
- Heat only 1/2 of the half and half to 65°C/149°F.
- Blend in the 40 g deZaan Ghana 55% Dark Drinking Chocolate, 24 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder, and sugar until smooth.
- Blend in the remaining half and half.
- Blend with ice until smooth.
Vanilla Shake (Cream)
- Blend the ice cream and milk until smooth.
Carbon Black Cookie Sandwich
- Sift the flour, 39 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder, baking powder, and salt together. Set aside.
- Cream the butter and granulated sugar until light and fluffy.
- Add in the egg and 10 g Vanilla Extract. Mix to combine. Add in the dry ingredients and mix on low until just combined. Do not over-mix.
- Divide the dough in two. Roll each portion between two pieces of parchment to 0.6 cm/0.25 inch thickness.
- Cut the dough into desired shape and size. Chill the sheets until firm. This will make it easy to separate the pieces.
- Lay out the cookies onto parchment-lined sheet trays. Space them about 2.5 cm/1 inch apart.
- Bake at 176°C/350°F for about 12-15 minutes.
- To make the filling, combine 9 g Vanilla Bean Paste with the rest of the ingredients in the bowl of a stand mixer. With a paddle, cream until smooth.
- Roll the batter out between two pieces of parchment to 0.6 cm/0.25 inch thickness and freeze.
- Once firm, cut the filling to the same size as the cookies. Place the filling in between two pieces of the cookies.
Chocolate Sauce
- Combine sugar, 133 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder, heavy cream, 8 g Vanilla Bean Paste, and sea salt in a pot. Mix to combine.
- Heat on medium-low and cook while constantly stirring, just until the sugar and salt have dissolved.
- Turn off the heat and blend in the butter.
- Strain and chill.
Assembly
- Layer the cookies and cream components in a chilled glass, starting and ending with the cookie layer.
- Top with whipped cream and a drizzle of chocolate sauce and cookie crumbles.
- Serve with the homemade cookie sandwiches.Enjoy!