I would just make the cookies and skip the chocolate filling
¼ cup (56g/½ stick) unsalted butter, room temperature
½ cup + 1 tablespoon (100g) brown sugar, both packed
½ teaspoon vanilla extract
½ teaspoon finely grated orange zest
1 egg yolk
½ cup + ½ tablespoon (75g) all purpose flour, sifted
¼ cup almond meal (ground almonds)
¼ teaspoon baking powder
Truffle filling:*
200g dark chocolate, chopped – I used 70% cocoa solids
¼ cup (60ml) heavy cream
1 ½ tablespoons (21g) unsalted butter, room temperature
Start by making the filling: place the chocolate, cream and butter in a small saucepan over low heat and stir until the chocolate is melted and smooth. Set aside to cool completely.
Preheat the oven to 180ºC/350ºF; line two large baking sheets with baking paper.
Place the butter, sugar, vanilla and orange zest in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.
Add the egg yolk and beat well to combine. Add the flour, almond meal and baking powder and beat for 1 minute or until well combined.
Roll leveled teaspoons of dough into balls and place onto prepared sheets. Flatten each ball slightly with your fingers.
Bake for 12-15 minutes or until golden in the bottom. Cool completely on sheets.
To assemble, place the chocolate filling into a piping bag with a star nozzle and pipe a small amount onto half of the cookies. Sandwich with the remaining cookies.
* I generously filled the cookies, but there was still a lot of filling left – I believe that 2/3 of the recipe would have been enough
Makes 16 sandwich cookies
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