Cookies and Cream Frappuccino
Part 1: Hot Cocoa with Carbon Black Frappuccino (Cookies)
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Methode- 227g Half and Half
- 40g (4T) deZaan Hot Cocoa Mix
- 24g (4T) deZaan Carbon Black Cocoa Powder
- 70g (5T) Sugar
- 290g (2 cups) Ice
- Heat only 1/2 of the half and half to 65°C/149°F.
- Blend in the hot cocoa mix, cocoa powder, and sugar until smooth.
- Blend in the remaining half and half.
- Blend with ice until smooth.
Part 2: Vanilla Shake (Cream)
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Methode- 100g (1/2 cup) Vanilla Ice Cream
- 42g (3T) Milk
- Blend the ice cream and milk until smooth.
Part 3: Carbon Black Cookie Sandwich
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MethodeCookie:
- 351g All-Purpose Flour
- 39g deZaan Carbon Black Cocoa Powder
- 9g Baking Powder
- 3g Salt
- 227g Butter (soft)
- 200g Granulated Sugar
- 50g Egg
- 10g Vanilla Extract
Filling:
- 230g Butter (soft)
- 530g Confectioners' Sugar
- 9g Vanilla Paste
- 1g Salt
- Sift the flour, cocoa powder, baking powder, and salt together. Set aside.
- Cream the butter and granulated sugar until light and fluffy.
- Add in the egg and vanilla. Mix to combine. Add in the dry ingredients and mix on low until just combined. Do not over-mix.
- Divide the dough in two. Roll each portion between two pieces of parchment to 0.6 cm/0.25 inch thickness.
- Cut the dough into desired shape and size. Chill the sheets until firm. This will make it easy to separate the pieces.
- Tray out the cookies onto parchment-lined sheet trays. Space them about 2.5 cm/1 inch apart.
- Bake at 176°C/350°F for about 12-15 minutes.
- To make the filling, combine all of the ingredients in the bowl of a stand mixer. With a paddle, cream until smooth.
- Roll the batter out between two pieces of parchment to 0.6 cm/0.25 inch thickness and freeze.
- Once firm, cut the filling to the same size as the cookies. Place the filling in between two pieces of the cookies.
Part 4: Chocolate Sauce
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Methode- 397g Granulated Sugar
- 133g deZaan Rich Terracotta Cocoa Powder
- 317g Heavy Cream
- 8g Vanilla Paste
- 1g Sea Salt
- 144g Butter
- Combine all of the ingredients except the butter in a pot. Mix to combine.
- Heat on medium-low and cook while constantly stirring, just until the sugar and salt have dissolved.
- Turn off the heat and blend in the butter.
- Strain and chill.
Part 5: Assembly
Methode- Layer the cookies and cream components in a chilled glass, starting and ending with the cookie layer.
- Top with whipped cream and a drizzle of chocolate sauce and cookie crumbles.
- Serve with homemade cookie sandwiches.
