only favourite Merc-with-a-Mouth is about to hit theatres for a second time this weekend! More Josh Brolin! All the LOLs! Super tight pants with Ryan Reynolds squeezed into them! …Peter! I’m excited, you guys. It sure is a swell time to be a nerd, amirite? I never in my wildest comic-book-geek dreams would have anticipated an amazing Deadpool movie, let alone a chance to see a second one. So of course – it’s time for some geeky tie-in baking.
This recipe features instructions on how to make a killer filling – Dark Chocolate Ganache. Chocolate Ganache IS. THE. BOMB. Melted on ice cream, smooshed between cookies, whipped into buttercream – you name it, ganache tastes good on it. While it can be a tricky magic to master, once you get the hang of it, you won’t be able to stop making it. A common trip-up is leaving it in the fridge too long, which can make it too hard to pipe. If that happens, bring it to room temperature, or even melt it in the microwave slightly and start the fridge process again, this time watching it like a hawk or some other super-attentive bird.
Deadpool “Merc-In-Your-Mouth” Sandwich Cookies
Makes 2-3 dozen BIG cookie sammiches
- 1 batch prepared No-Fail Sugar Cookie dough
- 1 batch prepared Royal Icing
- Gel food coloring (black and no-taste red)
- 2-inch ball of white fondant
For Chocolate Ganache:
- 8.8 oz (250g) heavy cream
- 7 oz (200g) bittersweet chocolate, chopped into small pieces
- 1.2 oz (35g) salted butter at room temperature
- Printed “Merc-in-your-Mouth” Cookie Template
- Waxed paper
- Rolling pin
- Clean X-acto knife or sharp paring knife
- 1 piping bag fitted with a #3 tip, filled with red royal icing
- 1 piping bag fitted with medium round tip
- Preheat oven to 350° F.
- Prepare the No-Fail Sugar Cookie recipe from Cake Central as directed, to the point when dough is complete. Chill.
- Divide prepared chilled dough into two equal parts. With the first half, cut intact circles using the “Circle #1” shape from the Merc-in-your-Mouth Cookie Template. Alternatively, use a large round cookie cutter if you have one.
- Cut the other half of the dough into the same large circle shapes. Using an X-acto knife and the “Circle #2” shape from the template, cut out the eyeholes. You can also use a smaller round cookie cutter to cut out the middle, then slice off the right and left sides of the smaller circle and add the line back to the middle of the large circle (see photos below). This will create what can only be called a “Ghostbusters logo” shaped cookie.
- Bake cookies at 350° F for 8-10 minutes or until just beginning to turn brown around the edges. Carefully remove from baking sheet and allow to cool completely. (Be gentle!)
- While cookies are cooling, prepare Wilton’s Royal Icing recipe, and dye bright red with no-taste red gel dye. (It will take quite a large amount of dye to get to a bright, strong red color, as opposed to how much it takes with most gel dye colors.) Fill piping bag fitted with #3 tip with dyed royal icing and store remainder in a sealed container, or a bowl covered with a wet cloth.
- Lay down a base of waxed paper, then sit one of the cookies (the ones with the bar down the middle,) on top of a cookie cutter or drying rack. Coat the surface of the cookie with the red frosting by using a back and forth motion while squeezing the icing from the bag. Allow the icing to drip down all sides of the cookie so it is completely covered. Use a knife to remove any errant drips that do not fall off the cookie. Excess red icing can be scooped up off the waxed paper back into the piping bag as needed between cookies. Complete with remaining cookies and allow to dry completely, for at least an hour.
- While cookies are drying, make the chocolate ganache: Use a kitchen scale to measure all ganache ingredients out in grams. Chop chocolate into very small pieces – try not to leave any large chunks! You can use a food processor if you have one. Set aside in a large bowl.
- Boil cream in a heavy saucepan on the stove top. Allow to reach a boil for just a few seconds, then remove. Pour warmed cream onto chopped chocolate and let sit for two minutes. Blend with immersion blender, or whisk by hand until smooth. Once combined, add butter and whisk until smooth.
- Cool ganache in the fridge until it has a thicker consistency that’s good for piping from a piping bag. (Think ‘room temperature butter’.) Check / stir every 10 minutes, as it can go from ‘perfect consistency’ to ‘aww dang’ quite quickly. If it does get too firm, allow the bowl to sit out at room temperature until it warms up a bit.
- Dye completed ganache black by mixing in a small amount of black gel food dye – you’ll only need a small amount this time, unlike the red.
- Fill the piping bag fitted with a medium round tip with ganache, and pipe onto the “bottom” of the non-frosted cookies. (By “bottom” I mean the side that was face down on the cookie sheet when baking.) Starting at the outside edge, pipe a good layer of ganache in a swirl until you hit the middle of the cookie.
- Take the dried, frosted red top of the cookie and sandwich the two sides together so there is ganache in between them, making a tasty cookie sammich. Almost done! Just one more step…
- Make the eyes: Roll fondant out on a piece of waxed paper to a thickness of about one-eighth of an inch, and with an x-acto knife, cut eyes from the Merc with a Mouth template. Fondant will be easiest to cut if you leave it out for about an hour or so to dry out. You will need two eyes for each cookie.
- Place eyes on top of cookie in the middle of the open sections and gently press down into ganache to hold in place.
Cookies should be stored in the fridge for up to one week. Don’t stack them on top of each other, as the ganache will remain creamy and can rub off on other cookies.
And if there’s one thing we know Deadpools love, it’s rubbing off.
Looking to up your geeky sweets game? For a tutorial on how to make the Han Solo: Frozen in Carbon-Bites Chocolate Bars below, check out my book, Geek Sweets: An Adventurer’s Guide to Baking Wizardry – on sale online and in stores now, foo!