2 cups brown sugar
1 cup evaporated milk
3 tbsp butter
1/2 tsp vanilla extract
8 oz bittersweet chocolate
3 tbsp water
3 whole egg yolks
1/4 cup powdered sugar
2 tbsp Frangelico
1 1/2 cups heavy cream
1 1/2 cups butter
room temperature
1 cup powdered sugar
2 tbsp sugar
1/2 tsp salt
1/2 tsp vanilla extract
1/3 cup almond meal
3 cups all purpose flour
powdered sugar
to dust the cookies
fresh berries
to serve
  • saucepan
  • pastry brush
  • digital thermometer
  • double boiler
  • electric mixer
  • plastic wrap
  • rolling pin
  • parchment paper
  • sheet pan
  • large pastry bags
For Caramel
In a medium stainless steel saucepan, heat brown sugar with evaporated milk over medium heat. As it cooks, brush inner sides of pan with a pastry brush dipped in cold water. This wipes away grainy sugar crystals.
Heat until mixture reaches soft ball stage (238-240 F). Remove from heat and let cool to about 110 F.
Stir in the butter and beat until mixture is thickened.
Add vanilla. (Heat to loosen or add additional cream). If mixture is too thin, add in a little powdered sugar.
For Chocolate Mousse
Melt chocolate in the top of double boiler over simmering water, stirring until smooth. Cool briefly.
Meanwhile, combine water, yolks and powdered sugar in large metal bowl. Set bowl over simmering water in base of double boiler and whisk until mixture is frothy and candy thermometer registers 160°F, about 6 minutes.
Remove from over water. Using electric mixer, beat until thick and cool, about 3 minutes.
Fold in cooled chocolate, then mix Frangelico into yolk mixture. Beat cream in medium bowl until stiff peaks form. Fold into chocolate mixture in 3 additions.
For Cookie Dough
Preheat oven to 350°F.
Cream the butter with the powdered sugar and granulated sugar until fluffy.
Stir in salt, vanilla extract, almond meal and flour until just combined. Do not over-mix.
Wrap small portions in plastic wrap and roll out into 1” diameter tubes twisting both ends of the plastic wrap until tight.
Chill in the fridge over ice packs for a few minutes. Remove chilled cookie dough and slice into 1/4 inch rounds.
Place rounds on a parchment lined sheet pan and bake in the oven for around 10 minutes or until set.
Chill the cookies to room temperature then pipe a small amount of caramel onto the top of half of them.
Place the other half of the cookies on top and gently press to make a sandwich. Dust the finished cookies with powdered sugar
To Serve
Pipe the mousse onto a chilled plate and stick an Alfajores cookie standing sideways in the side of the mousse.
Serve with fresh berries.