John Myers
Ingredients for 1 servings:
- 300 g chocolate
- 400 g cream
- 225 g flour
- 75 g hazelnuts, ground
- 1 tsp baking powder
- 150 g butter
- 75 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 1 egg(s)
- 75 g chocolate coating (whole milk)
- 75 g chocolate coating (semi-sweet)
- 60 g hazelnuts
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Warning: addictive!
Break 300g of dark chocolate into pieces. Heat with the cream, stirring until the chocolate has melted. Transfer the truffle mixture to a mixing bowl and chill for at least 3 hours. Mix the flour with the ground hazelnuts and baking powder. Add the butter, sugar, vanilla sugar, salt and egg and knead briefly. Then quickly knead with your hands until you have a smooth dough. Cover and chill for about 1 hour. Roll out the dough on a floured surface, cut out about 70 circles or stars with a diameter of about 4cm, and place them on 3 baking sheets lined with baking paper. Bake in a preheated oven at 175°C for about 15 minutes. Let the cookies cool on a wire rack. Roughly chop the chocolate coating and melt it together over a bain-marie, stirring continuously. Toast the chopped hazelnuts in a pan without fat, remove from the oven and let cool. Cover half of the cookies with chocolate coating and sprinkle with the roasted hazelnuts. Briefly whip the truffle mixture until creamy, then pipe the mixture onto the other half of the cookies using a piping bag fitted with a star nozzle. Place the chocolate-coated cookies on top of the truffle mixture and press down gently. Store the truffle cookies in a cool place.
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