Chocolate alfajorcitos are as much of a classic as the cornstarch ones, making them perfect to serve with coffee. This recipe is very easy to prepare, budget-friendly, and yields plenty. A tip: take note of the ganache used for the filling, as it can also be used for cakes or tarts. Prepare these delicious chocolate alfajorcitos and let us know how they turn out!
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Sift together the flour, cocoa powder, baking powder, and salt in a bowl.
Melt the butter and dark chocolate together using a double boiler until completely dissolved.
Remove from heat, add the sugar, and mix well until fully combined.
Add the eggs one at a time, mixing after each addition. Incorporate the dry ingredients into the wet mixture and mix until a soft dough forms.
Cover the dough with plastic wrap and refrigerate for 20 minutes or until the dough is firm.
Remove the dough from the fridge and shape it into small balls about the size of a walnut.
Place the balls on a baking sheet lined with parchment paper.
Bake in a preheated oven at 180°C (350°F) for approximately 10 minutes or until the cookies are firm.
Place the dark chocolate and heavy cream in a bowl.
Melt them together using a double boiler, stirring gently until fully combined.
Remove from heat and let the ganache cool.
Spread the cooled ganache on half of the cookies and sandwich them with the remaining cookies to form the alfajorcitos.
Dust with cocoa powder.
Take note of the ganache used for the filling, as it can also be used for cakes or tarts.
Refrigerating the dough helps it firm up, making it easier to shape into balls.
Serve the alfajorcitos with a cup of coffee for the perfect pairing.
Can I use milk chocolate instead of dark chocolate?
Yes, but the flavor will be sweeter and less intense compared to dark chocolate.
How long can I store the alfajorcitos?
You can store them in an airtight container for up to 5 days at room temperature.
Can I freeze the dough?
Yes, you can freeze the dough for up to 1 month. Thaw it in the refrigerator before shaping and baking.
What can I use instead of heavy cream for the ganache?
You can substitute heavy cream with full-fat coconut milk or evaporated milk.
Can I make the cookies larger?
Yes, but you may need to adjust the baking time slightly to ensure they are fully cooked.
