chocolate beans

Ingredients for 1 servings:

• 40 g dark chocolate coating
• 200 g butter
• 60 g powdered sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• 3 egg yolks
• 200 g flour
• 40 g cornstarch
• 500 g nougat
• 150 g dark chocolate coating

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Preheat oven to 160°C. Line two baking sheets with baking paper. Melt the chocolate coating in a double boiler and let cool. Cream together the butter, powdered sugar, salt, and cinnamon until creamy. Stir in the chocolate coating, gradually adding the egg yolks. Sift the flour with the cornstarch and quickly fold it into the butter mixture. Fill the mixture into a piping bag fitted with a 5-hole nozzle. Pipe small beans onto the baking sheet and bake for approximately 12-15 minutes. The pastry is ready when the beans can be moved freely on the paper. Remove from the oven and let cool. Heat the nougat mixture over a double boiler until spreadable. Fill a piping bag fitted with a 3-hole nozzle and pipe a little onto the underside of the beans. Place two beans together. Melt the chocolate coating in a double boiler and dip both ends of the beans in. Let cool on a wire rack. If nougat is too sweet for you, you can combine the beans with a fruity jam (cranberry or currant) instead.