Summary

Ingredients

For the dough:

• 75 g flour
• 25 g hazelnuts, round, roasted
• 25 g cocoa powder
• 50 g powdered suar
• 1 pinch (s) salt
• 1 pinch cinnamon
• 1 pinch clove (s), ground
• 1 egg yolk
• 100 g butter, cold, diced

For the filling:

• 100 ml cream
• 250 g couverture, white
• 50 g butter, soft
• 2 teaspoons kirsch
• 200 g jam (cherry jam, boiled down thick)
• 40 cherry (s), Amarena, drained (as desired)

For the glaze:

• 200 g couverture (semi-bitter couverture)
• 30 g couverture (white couverture)

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Instructions

1. For the truffle mixture, heat the cream the day before, dissolve the coarsely chopped couverture in it, allow to cool and place in the refrigerator for at least 3 hours.
2. For the dough, knead all the ingredients into a smooth shortcrust pastry, then chill. Then roll out 3 mm thick and cut out round cookies 3 cm in diameter. Bake at 180 degrees for about 10 minutes. Let cool down.
3. Beat the solidified truffle mass together with the soft butter with the hand mixer until lightly foamy. Season to taste with the kirsch.
4. Sprinkle a ring of truffle mixture on each cookie and fill the middle with cherry jam. With the remaining truffle mixture, spray a small circle onto the center of the jam so that it is covered. If you like, top each with an Amarena cherry and press it a little into the cream. Chill the cookies until the mixture has set.
5. Place the cold cookies on a wire rack and cover with the dissolved dark couverture. Let freeze. For the decoration, dissolve the white couverture and sprinkle it over the cookies in bizarre lines.