John Myers
Ingredients for 1 servings:
- 250 g flour
- 70 g powdered sugar
- 1 pinch of salt
- 1 tbsp cocoa powder, pure (or 4 tbsp soluble cocoa)
- 125 g butter, cold
- 2 egg yolks
- 1 tbsp milk
- 200 g white chocolate coating
- 100 ml cream
- 4 drops butter-vanilla flavoring
- Chocolate, white and dark
- Chocolate decoration
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes
For the dough, combine the flour, powdered sugar, salt, cocoa powder, butter, egg yolk, and milk using the dough hook of a mixer. Then knead by hand until the butter is incorporated. Place in plastic wrap or a freezer bag and let rest in the refrigerator for at least 1 hour. For the filling: Bring the chocolate coating, cream, and flavoring to a boil; the chocolate/couverture should be completely melted. Remove from the heat, let cool, and refrigerate for at least 3-4 hours, then beat with a mixer until a white truffle mixture forms. Refrigerate until ready to use. Roll out the dough on a floured surface to a thickness of about 2-3 mm and cut out Easter motifs, especially eggs. Bake in a preheated oven (180°C fan/160°C electric oven) for 8 minutes, then let cool. Spread the truffle cream on half of the cookies and place another cookie on top. Dip the cookies in light or dark chocolate and decorate with chocolate decorations.
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