Add cream to a microwave safe bowl and heat it on high for 1-2 mins, just when it starts to bubble. Or you can also heat on direct flame but keep an eye to make sure that it won’t over heat and just start to bubble.
Remove it from oven or stove and add chocolate chips, give it a gentle stir with spatula.
Let it sit for 1-2 mins.
Mix it until glossy smooth ganache is formed.
Cover the bowl with cling wrap and keep it in refrigerator for 30 mins.
Sift flour and cocoa powder in a bowl and mix it together.
Add butter and icing sugar in a bowl of stand mixer (or you can use hand blender or whisk too), beat it until well combined.
Now add egg, vanilla essence ,salt and beat until mixed.
Add the flour+cocoa mixture and bring the dough together, do not knead.
Wrap in a cling film and refrigerate for 30 minutes.
Preheat oven at 150 C and line a tray with parchment paper.
Remove the ganache from refrigerator and mix it once, it should be thick.
Remove the dough as well from refrigerator and divide it into equal balls.
Flatten the dough balls and stuff it with very small amount of ganache.
Bring the corners to the center and seal it well so that the ganache does not come out while baking.
Press the cookies slightly and arrange them on a baking tray.
Bake for around 20-25 mins.
Cool it completely on wire rack before storing.
After taking out from refrigerator, you have to work fast otherwise butter will start melting and you won’t be able to give the shape.
Fill very small amount of ganache otherwise while stuffing only it will start coming out.
Cooling on wire rack is important as it will allow air from all sides. If you will cool it in tray or plate then bottom of cookie won’t be crisp and it will turn soggy.
The temperature and time may vary from oven to oven.