These chocolate alfajores are, just like the rest of alfajores, typical Argentinian.
When I think of alfajores, I think of corn starch alfajores, white, soft, filled with dulce de leche and with some coconut or pecan nuts pieces on the outside. But the thing is there is a whole world of alfajores out there, there are many types, mostly in Argentina, where they are so famous, and where the dulce de leche is glorious.Jump to Recipe
In the world of alfajores there are a few types, the corn starch ones, the alfajores sablee and besides those, there are lots of varieties in flavors and ingredients.
These chocolate ones are a classic, the cookie itself has chocolate in it, and one what different to make than the usual alfajores, filled also with dulce de leche and then covered in more chocolate. For those of you that like chocolate but don’t love it, like me, and are worried that this will be too chocolatey for you, don’t, this is just sweet and chocolatey enough, it won’t be that much.
This recipe is one of my sister´s favorite. They are crunchy, so good, and plus, they are super photogenic , it wasn’t hard to make them look good, they just look great on their own.
Now, when it comes to dulce de leche, if you do not get it you can use Mexican cajeta isntead, but it should be a thick consistency dulce de leche, or you could make your own dulce de leche (or something similar to it) by boiling a can of condensed milk in water for two hours. When you open it, the condensed milk will have turned into a caramel of sorts. So there is no excuse.
If you like this recipe, then you have to see our chocolate pound cake, you will fall in love with it!
For the dough:
- 3/4 C + 2 cdas (7 oz) (200 gr) unsalted butter at room temperature
- 3/4 C (3.2 oz) (92 gr) confectioners sugar
- 1 egg + 1 egg yolk
- 3 tbsp (1.5 fl oz) (45 ml) honey
- 1 tsp (0.16 fl oz) (5 ml) vanilla extract
- The zest of 1/2 orange
- 2 2/3 C (12.3 oz) (350 gr) all purpouse flour
- 1/2 C (2.65 oz) (75 gr) corn starch
- 3/4 C + 1 tbsp (2.45 oz) (70 gr) cocoa powder
- 1 tsp (0.24 oz) (7 gr) baking powder
- 1 tsp (0.24 oz) (7 gr) baking soda
- 1/4 tsp (0.05 oz) (1.7 gr) salt
- 500 gr (17.6 oz) dulce de leche
- 260 gr (9 oz) semisweet chocolate
- 2/3 C (5.4 fl oz) (160 ml) whipping cream
For the dough:
- Preheat the oven to 350°F (180°C). Line a rectangular baking sheet with parchement paper.
- In a bowl, sift together all the dry ingredients (flour, cornstarch, cocoa powder, baking powder, baking soda, and salt) and set aside.
- In another bowl using a hand mixer, cream together butter and confectioners sugar for 2 minutes until light and fluffy.
- Stir in the egg, egg yolk, honey, vanilla extract, orange zest and beat for another 1 minute until everything´s well incorporated.
- Slowly add in the dry ingredients using a rubber spatula and stir until you get a soft dough.
- Wrap the dough up with some plastic kitchen paper and put it in the fridge for 30 minutes, for it to be easier to work with afterwards.
- Once out of the fridge, place the dough on a clean surface and roll it out using a roller until about 1/4 inch thick. Cut out circles, about 2.7 inches (7cm) diameter each.
- Place the cookies on the baking sheet and bake at 350°F (180°C) for 15 minutes just until they´re cooked, (it´s important they don´t turn golden).
- To put together the alfajores, spread one cookie with enough quantity of dulce de leche and then place another cookie on top, press a little and set aside. Do this with all cookies. Let them rest a little.
- Meanwhile, to make the ganache, place the chocolate on a heat resistant bowl. Pour the cream in a small pot and heat it to medium temperature for 2 minutes on the stove until it starts to boil. Quickly pour it over the chocolate and let it sit, without stiring, for 5 minutes. Once this time has passed, mix it all to until a not so thick ganache forms.
- Cover the alfajores with the chocolate ganache, using a fork and spoon, and let them sit on a cooling rack until they dry completely.