So, Valentine’s Day is one of my favorite holidays…always has been. Probably pretty obvious considering my family’s name, Valentine. And one of my favorite things about Valentine’s Day is, you guessed it, chocolate. Not that isn’t not one of my favorite things all year long, but on Valentine’s Day I always feel it’s fun to make something special for that special someone. In light of this, I thought I’d share with you one of my favorite recipes, and as any of my friends would attest to, it’s one of their favorite cookies to eat. One thing with this recipe though, it requires a pizzelle iron. I know, I know, I gave you like zero notice if you wanted to try these for Valentine’s Day…sorry! But you could always call around tomorrow and see if you can find an iron at one of your local kitchen stores. If not, I’ll help you put a twist on it and we’ll call is a St. Patties recipe next month. 😉 My recipe below is inspired by a recipe from Foodnetwork.com.
Chocolate Peppermint Filled Pizzelles
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
3 large eggs, at room temperature
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted, cooled to room temperature
Vegetable oil spray
Confectioners’ sugar, for dusting cookies
8 ounces semisweet chocolate
8 ounces mint chocolates (I use Andies Dinner Mints)
4 tablespoons unsalted butter
Whisk the flour, cocoa, baking powder, cinnamon, and salt together in a large bowl.
In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
To make the filling:
Chop the chocolate into smaller pieces if necessary then put it and the butter in a microwave safe bowl. Cover and microwave on medium power in 30 second intervals (stirring between each run)until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
To serve spoon a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Finish with a dusting of powder sugar. Serve now or keep tightly covered for up to 1 week.
Happy Valentine’s Day everyone, I hope yours is filled with love and lots of chocolate!