TALLAHASSEE, Fla. (WTXL) -- 'Tis the season to indulge your sweet tooth!
Chef John Minas, head chef at The Edison, joined us on WTXL Sunrise for another What's to Eat.
He showed off a chocolatey and crunchy dessert: chocolate dipped graham cracker cookies. This special light bulb-shaped treat is available this holiday season on The Edison's dessert menu.
For this recipe, you'll make chocolate ganache, and the really ambitious home cooks can also try out homemade graham crackers.
The graham crackers used are the same base the restaurant uses as the crust for its key lime desserts.
Chef Minas says chocolate ganache is a a simple base that can be added to many other dishes. He topped the cookies with pistachios, and says you can try any kind of topping you prefer.
Click the thumbnail for more of his advice.
Here's Chef Minas' recipe:
Graham Crackers
1/2 lb. butter
1/4 cup dark brown sugar
1/4 sugar
1/4 honey
2 heaping cups flour
1/8 tsp baking soda
1 tsp cinnamon, ground
Preheat oven to 325.
In a stand mixer fitted with paddle attachment, cream butter, sugars and honey.
In a separate mixing bowl, combine all dry ingredients. With mixer running on lowest speed, add dry ingredients to butter mixture in small batches. Mix until incorporated (about 30 seconds).
Remove dough from bowl and briefly knead. Divide in half. Put one portion between two layers of parchment paper. Use a rolling pin to roll out very thin. Freeze the other half for future use.
Place dough on sheet pan and bake until light brown (about 25-30 minutes). Remove from oven and cool. Breaking into smaller pieces.
Store in plastic container at room temperature.
Chocolate Ganache
2 Tbsp Butter
1 cup cream
1 cup chocolate
In a small saucepot over medium low heat, bring cream to a simmer.
In a small mixing bowl over a double boiler add chocolate, butter and pour hot cream over. Wait until all ingredients come to about the same temperature (5 minutes) and whisk until fully incorporated.
Set aside at room temperature.
Chocolate Dipped Graham Cracker Cookies
1 cup toasted chopped peanuts
24 2-inch graham cracker cookies
2 cups chocolate ganache (warm)
Gently dip 1/2 of each cookie in chocolate ganache then roll in toasted chopped peanuts.
Rest at room temperature until chocolate has settled. Store at room temperature or freeze for future use.
The Edison is located at 470 Suwannee Street in Cascades Park. For more information, call (850) 765-9771 or click here.
Remember, you can catch What's to Eat every Friday morning on WTXL Sunrise.
