Cuisinart original

Pipe some of the ganache in the centers of the baked cookies.


Makes about ½ cup


½ cup semisweet chocolate, chopped (may also use chocolate chips) ⅓ cup heavy cream 1 tablespoon light corn syrup pinch sea salt

Nutritional information

Nutritional information per serving (1 teaspoon): Calories 37 (59% from fat) • carb. 4g • pro. 0g • fat 2g • sat. fat 2g • chol. 5mg • sod. 8mg • calc. 4mg • fiber 0g


Put the chocolate into a medium heat-proof mixing bowl. Reserve. Bring the cream just to a boil in a small saucepan set over medium heat. Pour the hot cream over the reserved chocolate. Let sit for 5 to 10 minutes to melt. Add the corn syrup and salt. Whisk until mixture is smooth and shiny. If the chocolate did not fully melt, set over a pot of simmering water and whisk to fully combine. Please note, the more the ganache is whisked, the shinier and smoother it will be.
5. Cool the ganache until thickened, about 1 hour at room temperature, or 20 minutes in the refrigerator. Once the ganache has cooled, fit the Cuisinart® Electric Cookie Press with the pastry tip assembly, using the round pastry tip (#1). Load the ganache to the MAX fill line. Pipe as desired. Please refer to piping tips below for best results.* * The consistency of what you are to pipe is very important. In most cases, frostings will have to be thicker than normal in order to achieve best results. If the frosting, especially for decorating, is too thin, it will not hold its shape. You will notice that most frostings, decorating or not, will need to be thicker than normal, such as Royal Icing. We recommend practicing what you are to pipe before you go to the final product. There is a learning curve to getting it just right. Whether you are filling pâte à choux or piping a decoration on a cake, it is advised to pulse the On/Off button as opposed to holding it down continuously. This allows for more control on the amount of filling or frosting that will be used at one time. When piping on a cookie or a cake, for decorating, quickly pulse once and then gauge your work from there. It is better to go under in time than over. There will always be more frosting/filling than expected pressed out of the tip, so go slowly. As when using a traditional pastry bag for decorating, you want to guide the frosting as if it were a ribbon, as opposed to forcing it in place. When filling, be it cream puffs or deviled eggs, pipe desired amount and then pause between each, making sure all of the filling is removed from the tip before moving on to the next one.