Chocolate-ginger hearts

Ingredients for 1 servings:

• 100 g raisins
• 125 g couverture or dark chocolate
• 60 g fresh ginger
• 1 egg(s)
• 60 g butter, soft
• 100 g sugar
• 2 vanilla pods, pulp or 1 packet of vanilla sugar
• 200 g flour
• ½ tsp baking powder
• 250 g white chocolate coating
• 50 g nougat
• 80 g pistachios, unsalted

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

simple and delicious

Finely chop the raisins. Grate the chocolate coating. Peel and grate the ginger, or chop or slice it very finely. Cream the butter and sugar with the vanilla seeds until fluffy. Beat in the egg. Mix in the flour, baking powder, raisins, chocolate coating, and ginger until a smooth dough forms. Divide the dough in half, wrap in foil, and chill for about 60 minutes. Preheat the oven to 180°C (top/bottom heat). Roll out each half of the dough between two layers of baking paper. Cut out hearts, place on a baking sheet lined with baking paper, and bake for about 12 minutes. Let the hearts cool. Chop the chocolate coating and nougat and melt them separately in a bain-marie. Finely grind the pistachios. Dip half of the cookies in light chocolate coating, decorate with nougat, and sprinkle with pistachios. We made it a little easier for ourselves and used vanilla sugar instead of vanilla pods, chocolate bars instead of couverture, and for the decoration we simply used our own chocolate icing recipe and then garnished it with sprinkles.