Chocolate Cookies Dipped in Chocolate-Cherry Sauce with Candy Cane Sprinkles

Course Desserts

Ingredients in this Recipe

1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
10 small candy canes
20 grams light brown sugar
20 grams semi sweet chocolate, melted
232 grams all purpose flour, sifted
252 grams unsalted butter, softened
3 1/3 tablespoons egg whites, lightly whisked
4 ounces cherry preserves, heated (strain the preserves after heating if you want a smooth ganache)
40 grams cocoa powder, I use dutched Drost or Valhrona
8 ounces semisweet chocolate pieces (I used Guittard)
80 grams confectioners sugar, sifted
pinches salt

See Full Recipe at Food52