Sugar High Friday- Orange Maple Cookie Sandwiches with Decadent Chocolate Mousse
This is my first Sugar High Friday and I couldn't have been more excited about the topic -- Dark Chocolate!! There is nothing better than a good dark chocolate to start your day off right or end a beautiful evening or just to make the day that much better right in the middle.
As soon as I heard the topic, I knew I was going to make the mousse - nothing is more dark and chocolate-ly and fills all those cravings than a rich mousse. But, I wanted to present it differently than it usually is, and I love the combination of orange and chocolate, so I created this sandwich cookie.
The cookies have a delicate orange flavor that combines perfectly with the maple syrup and are a wonderful combination with chocolate.
***to see a roundup of all entries, check out LovesCool's wrap up.
Orange Maple Cookies
1 3/4 cups flour
2 tbl raw cane sugar
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbl orange zest
1/2 cup maple syrup
1 tsp vanilla extract
1/4 cup canola oil
3 tbl fresh orange juice
- Preheat the oven to 350F. Lightly spray a cookie sheet with oil.
- Combine the flour, sugar, salt, baking powder, baking soda and zest in a medium bowl. Mix well.
- In a separate bowl, mix the maple syrup, vanilla extract, canola oil, and orange juice.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Place spoonfuls of the cookie dough on the prepared tray, 1" apart.
- Bake for 11 minutes. Do not overbake or the cookies will become too hard.
- Let sit on cookie sheet for 1 minute and then remove to a cooling rack.
12.3oz (1 pkg) extra firm silken tofu (I use mori-nu)
12 oz dark chocolate, melted
2 tbl maple syrup
1/2 cup chocolate soymilk
1 tbl Grand Marnier or other orange flavored liquor (optional)
- Puree tofu until completely smooth (3-4 minutes)
- Add remaining ingredients and blend.
- Can be served right away or refrigerated for 3-4 days.