Chocolate Terrine Sandwich Cookies Recipe

Name: Chocolate Terrine Sandwich Cookies
Prep time: 50 min
Cook time: 41 min
Total time: 91 min
Yield: 6
Cuisine: Korean
Ingredients: Chocolate terrine; 135g Dark chocolate; 60g Unsalted butter; 7g Sugar; 2 Eggs; 40g Whipping cream; Choco cookies; 60g Unsalted butter; 40g Sugar; 30g egg; 1/4ts Vanilla extract; 90g Cake flour; 20g Cocoa powder; 4g Black Cocoa Powder; 1/8ts Baking powder; 1/8ts Salt

by Cooking Tree 2022-10-10

written by Cooking Tree Published: 2022-10-10Last Updated on 2022-10-04

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Chocolate Terrine Sandwich Cookies is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made chocolate terrine sand cookies by sanding terrine full of dark chocolate on cookies.

This time, I baked terrine with simpler ingredients, but using only dark chocolate, I liked it because it was thicker and a little chewier than the last time.

I thought the cookie would look more luxurious and pretty if it was dark chocolate, so I made it with a little bit of black cocoa powder~

The weather was hot and the cookie dough quickly softened at room temperature, so I put it in the refrigerator and took it out repeatedly~~

hehehehe I made a pattern on the outside of the cookie and baked it, and it was more luxurious than flat.
Sanding terrine on cookies is so delicious that you can feel the crunchiness and softness of terrine at the same time~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Terrine Sandwich Cookies
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Rating: 5.0/5
( 54 voted )

Serves: 6 Prep Time: 50 Minutes Cooking Time: 41 Minutes 41 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Chocolate terrine

135g Dark chocolate
60g Unsalted butter
7g Sugar
2 Eggs
40g Whipping cream

Choco cookies

60g Unsalted butter
40g Sugar
30g egg
1/4ts Vanilla extract
90g Cake flour
20g Cocoa powder
4g Black Cocoa Powder
1/8ts Baking powder
1/8ts Salt

Instructions

Place a bowl of dark chocolate and unsalted butter in hot water and stir until dissolved.
Add sugar and mix, then add eggs one at a time and mix.
Add fresh cream and mix, then remove from the pot.
Filter through a sieve, pour into a mold, place on a pan of hot water, bake in an oven preheated to 160 degrees for 30 minutes, cool at room temperature, and cool overnight in the refrigerator.
Soften butter, add sugar and mix, then add egg and vanilla extract and mix.
Sift the soft flour, cocoa powder, black cocoa powder, baking powder, and salt and mix until they come together, spread out and rest in the refrigerator for about 30 minutes.
Make a pattern on the dough using a scraper, harden it in the freezer for 20 minutes, cut it into rectangles according to the shape of the terrine, put it on an oven pan, and bake it in an oven preheated to 180 degrees for 10 to 11 minutes.
Cut the terrine and sand the cookies.

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