Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (60g) coconut sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (60g) cake flour
  • 1/4 cup (25g) Dutch-process cocoa powder
  • 1/4 tsp (1.5g) fine sea salt
  • 4 oz (115g) 70% dark chocolate, finely chopped
  • 1/4 cup (60ml) heavy cream
  • 1 tbsp (15g) maple syrup

Instructions:

  1. Cream the softened butter and coconut sugar until pale and fluffy. Beat in the egg and vanilla extract until fully incorporated.
  2. Sift together the all-purpose flour, cake flour, cocoa powder, and salt; fold these into the wet ingredients until a smooth, pipeable paste forms.
  3. Transfer the dough to a piping bag. Pipe 1-inch by 2-inch ovals onto a parchment-lined sheet, spacing them 2 inches apart.
  4. Bake at 350°F (175°C) for 8–10 minutes until edges are set but centers remain slightly soft. Transfer immediately to a wire rack to cool and crisp.
  5. Place chopped dark chocolate in a bowl. Heat heavy cream until it just begins to simmer, then pour over the chocolate.
  6. Let the chocolate and cream sit for 2 minutes, then whisk gently from the center outward until a glossy emulsion forms. Stir in the maple syrup.
  7. Allow ganache to chill for 30 minutes. Pipe or spoon a small amount of ganache onto the flat side of one biscuit and top with another biscuit to create a sandwich.