John Myers
Chocolate Angel Eyes
The perfect chocolate angel eyes recipe with a picture and simple step-by-step instructions.
- 125 g Soft butter
- 1 Egg
- 75 g Powdered sugar
- 1 tbsp Vanilla sugar
- 250 g Flour
- 25 g Cocoa
- 0,5 tsp Baking powder
- 1 tsp Cinammon
- 150 g White couverture
- Cocoa
- Mix the butter until creamy, stir in the egg, powdered sugar and vanilla sugar. Sieve the flour, cocoa and baking powder and knead in. Wrap the dough in foil and place in the fridge for about 1 hour.
- Knead the dough again and then form small balls, place the balls on a baking sheet lined with baking paper. Bake at 175 degrees for about 10 minutes. Let cool down.
- Chop the chocolate and melt over a water bath. Spread the chocolate on the cooled biscuits and dust with a little cocoa powder while it is still soft. Let it dry completely and then stow it in a tin can or eat it right away: D
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