Chocolate alfajores
If you are looking for a reliable dessert recipe, this Chocolate alfajores is one to keep: 13 ingredients, 5 simple steps, ready in roughly under an hour. Low and slow is the secret — the longer simmer lets egg soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 150 g Butter
- 70 g Sugar
- 1 Egg
- 25 g Honey
- 175 g All purpose flour
- 80 g Cornstarch
- 30 g Unsweetened Cocoa
- 1 tsp Baking Powder
- 1 tsp Baking Powder
- 400 g Dulce de leche
- 500 g Milk Chocolate
- 100 g Butter
- Zest of 1 Orange
Method
- For the cookies cream the butter with the sugar for a few minutes. Then add the egg and honey and mix well. Add flour, cornstarch, cocoa, baking soda and baking powder and mix until you get a dough. Wrap in plastic wrap and chill for at least half an hour or overnight.
- Line two baking sheets with parchment paper, preheat oven to 200 degrees Celsius.
- Divide dough into two parts, put one part back in the fridge before using. Roll out second part to about 2 millimeters and cut out round cookies with 5-6 centimeters in diameter. This can be done with a cookie cutter or glass. You should get 30 cookies in total or even more, I get about 40. Bake one baking sheet at the time for about 8-10min. Let cookies cool.
- For the filling look for two cookies of the same size and place about one teaspoon of dulce de leche onto the bottom one before sandwiching together.
- Chop semi-sweet chocolate and melt with butter and orange zest on low heat. Dunk each sandwich cookie into the chocolate and let cool off on parchment paper before serving.
Tips for the best Chocolate alfajores
- Keep the simmer gentle. A hard boil toughens egg and drives off the liquid too fast.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 13 ingredients first — it keeps the pace relaxed once the heat is on.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for egg?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chocolate alfajores ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Chocolate alfajores recipe medium to make?
It is rated medium: 13 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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