COOKIES NOISETTE & GANACHE chocolate choco you need:
47g icing sugar
35g butter (very very soft)
25g of egg
45g flour
12g unsweetened cocoa powder
Salt pinch
45g of hazelnut powder
Dark chocolate ganache:
100g of whipping cream
100g of dark chocolate
5g of honey
15g of soft butter
NOISETTE COCOA BISCUITS
Mix the powders together, stir in the soft butter and mix by hand. Finally, add the 25g of egg, knead and form a ball. Spread rolled dough between two sheets of baking paper about 2/3 mm thick, reserve cool for 1 hour. At the end of this time, put the 15 minutes in the freezer and detail discs of dough using a cookie cutter (4cm of diameter). Bake at 175 degrees for 12 minutes, let cool.
BLACK CHOCOLATE GANACHE
Chop your chocolate and place it in a large bowl. In a saucepan, bring the cream and honey to a boil. Pour the first third of cream on your chocolate and make an emulsion using a spatula (a mixture of two immiscible elements), an elastic core must form in the center, repeat the operation for two-thirds of cream. Finally, add the butter cut in small pieces and mix gently without incorporating air.
Let your ganache cool for about 2 hours. At the end of this time, wrap a ball of ganache on half of your cookies and close them with the other half.
Treat yourself!
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