Black Forest Bombs

Ingredients for 1 servings:

• 75 g flour
• 25 g hazelnuts, ground, roasted
• 25 g cocoa powder
• 50 g powdered sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 pinch of clove(s), ground
• 1 egg yolk
• 100 g butter, cold, diced
• 100 ml cream
• 250 g white chocolate coating
• 50 g butter, soft
• 2 tsp cherry brandy
• 200 g jam (cherry jam, thickened)
• 40 cherry(s), Amarena, drained (optional)
• 200 g chocolate coating (semi-sweet chocolate coating)
• 30 g chocolate coating (white chocolate coating)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes

makes about 40 bombs

To make the truffle mixture, heat the cream the day before, dissolve the coarsely chopped chocolate in it, let it cool, and then refrigerate for at least 3 hours. For the dough, knead all the ingredients into a smooth shortcrust pastry and chill. Roll out to a thickness of 3 mm and cut out round cookies with a diameter of 3 cm. Bake at 180 degrees for about 10 minutes. Let it cool. Beat the solidified truffle mixture with the softened butter using a hand mixer until light and fluffy. Season with the kirsch. Pipe a ring of truffle mixture onto each cookie and fill the center with cherry jam. Pipe a small circle of the remaining truffle mixture onto the center of the jam to cover it. If desired, top each cookie with an Amarena cherry, pressing it lightly into the cream. Refrigerate the cookies until the mixture has set. Place the cooled cookies on a wire rack and cover with the melted dark chocolate coating. Let it set. To decorate, melt the white chocolate coating and sprinkle it over the cookies in bizarre lines.