Chocolate Hazelnut Wafers

Ingredients for 16 servings:

• 100 g hazelnuts, roasted, whole
• 100 g cane sugar, as fine as possible
• 60 g butter
• 1 pinch of salt
• 4 tsp cocoa powder
• 3 tbsp whipped cream
• 2 tbsp rum
• 2 egg whites
• 50 g flour (wheat flour)
• 30 g chocolate, dark or light (as desired)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

or hips

Chop one-third of the hazelnuts and set aside. Finely grind the rest with the sugar. Cream the butter until creamy, add salt, then stir in the nut-sugar mixture, cocoa powder, heavy cream, and rum. Add the egg whites and mix gently until combined. Sift the flour over the mixture and mix in. For guidance, use your finger to carefully draw 4 or 5 circles (8 cm in diameter) into the flour on the prepared baking sheets, 5 cm apart (you can do without). Place a scant tablespoon of the mixture into the center of each circle and spread it thinly with the back of a spoon. Sprinkle with a few pieces of nuts. Bake in the preheated oven for about 5 minutes, or until the waffles are just starting to turn brown around the edges. Using a spatula (or a wide knife), lift the waffles from the baking sheet and quickly place them over a rolling pin to form them into rounds (or into a cup if you want waffle baskets, or around a metal or paper cone). Leave the baking sheet in the oven until the waffles are ready to be formed, so they stay warm and moldable. Melt the dark or light chocolate and fill it into a paper piping bag (or freezer bag). Decorate the cooled, crispy waffles with delicate chocolate designs.