Chocolate Cookies N Cream Towers Recipe

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Chocolate Cookies N Cream Towers
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Ingredients
20
Count
Nutrition
546
Calories
Total time
6
Minutes
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Ingredients:

Directions:

  1. 1. MAKE THE COOKIES: In a medium bowl, using an electric mixer, beat the butter and confectioners' sugar at low speed until smooth. Beat in the egg and vanilla, then beat in the cocoa powder and salt. Add the flour and beat just until combined. Form the cookie dough into 2 disks, wrap in plastic and refrigerate for about 1 hour, or until firm.
  2. 2. Preheat the oven to 325°. On a lightly floured board, roll out each disk of chilled cookie dough to a 10 1/2-inch round, a scant 1/4-inch thick. Using a 2 1/2-inch round biscuit cutter, stamp out as many rounds as you can; transfer the rounds to a large rimmed baking sheet. Gather the dough scraps, chill briefly and reroll. (You should have 32 to 34 rounds.) Bake the chocolate cookies for 10 to 12 minutes, until they are just set. Let cool for 10 minutes, then transfer the chocolate cookies to a wire rack to cool completely.
  3. 3. MEANWHILE, MAKE THE CHOCOLATE PASTRY CREAM: Set a fine sieve over a medium bowl. In a medium saucepan, bring the half-and-half to a simmer and keep warm. In another medium bowl, whisk the egg yolks with the sugar, flour and salt until the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolks, then pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until thickened, about 6 minutes. Remove the saucepan from the heat and whisk in the melted bittersweet chocolate and vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream. Refrigerate the chocolate pastry cream for about 1 hour, or until chilled.
  4. 4. MAKE THE WHIPPED CREAM: In a medium bowl, using an electric mixer, beat the cream with confectioners' sugar and the vanilla until firm.
  5. 5. Transfer 3/4 cup of the whipped cream to a small bowl. Beat in 3 tablespoons of the chocolate pastry cream until a light-chocolate cream forms.
  6. 6. ASSEMBLE THE COOKIE TOWERS: Arrange 30 cookies on a work surface. Fill 3 pastry bags fitted with large plain tips with the chocolate pastry cream, the light-chocolate cream and the whipped cream. Pipe the chocolate pastry cream onto 12 cookies. Pipe the light-chocolate cream onto 6 cookies. Pipe the whipped cream onto the remaining 12 cookies. Stack the towers: Start with a chocolate pastry cream–topped cookie, then a light-chocolate cream–topped cookie, followed by a whipped cream–topped cookie, another chocolate pastry cream–topped cookie and ending with a whipped cream–topped cookie. Pipe a small dollop of any remaining chocolate pastry cream onto the top of each tower. Transfer the cookie towers to a serving platter and refrigerate for at least 6 hours before serving.
  7. MAKE AHEAD The towers can be refrigerated overnight.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 545.92 Kcal (2286 kJ)
Calories from fat 226.21 Kcal
% Daily Value*
Total Fat 25.13g 39%
Cholesterol 184.9mg 62%
Sodium 233.18mg 10%
Potassium 418.86mg 9%
Total Carbs 76.93g 26%
Sugars 44.67g 179%
Dietary Fiber 4.35g 17%
Protein 11.25g 22%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 2%
Iron 2.8mg 16%
Calcium 104.3mg 10%
Amount Per 100 g
Calories 276.07 Kcal (1156 kJ)
Calories from fat 114.39 Kcal
% Daily Value*
Total Fat 12.71g 39%
Cholesterol 93.5mg 62%
Sodium 117.92mg 10%
Potassium 211.81mg 9%
Total Carbs 38.9g 26%
Sugars 22.59g 179%
Dietary Fiber 2.2g 17%
Protein 5.69g 22%
Vitamin C 0.3mg 1%
Iron 1.4mg 16%
Calcium 52.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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