Summary

Ingredients

For the dough:

• 135 g butter, room temperature
• 90 g suar
• 1 pinch (s) salt
• 1 teaspoon vanilla sugar
• 1 egg yolk or small egg
• 200 g flour
• 0.5 teaspoon ½ baking powder

For the filling: (truffle mixture)

• 2 bars chocolate (peppermint chocolate)
• 150 g butter, room temperature
• 100 g powdered suar
• 150 g whipped cream
• 1 pinch (s) salt

For the cast:

• 300 g couverture (dark chocolate)
• 10 g coconut fat

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Instructions

1. Mix the butter at room temperature until creamy, add the egg yolk or 1 small egg, sugar, salt and vanilla sugar and stir in well. Mix flour with baking powder and briefly fold in. Shape the dough into a ball or roll and wrap in cling film. Let rest at room temperature for approx. 15-20 minutes.
2. In the meantime, preheat the oven to 170 ° C. Line baking trays with parchment paper. Roll out the dough about 1/2 cm thick and cut out circles that are not too large. It does not matter whether the cookie cutter has a smooth or a wavy or jagged edge.
3. Put the baking sheet with the biscuits in the oven and bake for approx. 8 - 12 minutes (depending on the type of stove) light yellow. Remove from the baking sheet and let cool down on a wire rack.
4. For the truffle mixture, cut (or break) the peppermint chocolate into smaller pieces and place in a bowl or saucepan with the cream. Melt the chocolate in a water bath at a very low temperature, stirring frequently with a whisk. When the chocolate is completely dissolved, take it all off the heat. Transfer to another container and allow to cool, stirring often. When the chocolate mass is still liquid but no longer warm, the truffle mass can be prepared.
5. To do this, whip up the butter at room temperature until very creamy, gradually adding the powdered sugar and salt. A very loose butter mass should be created. Then add the peppermint cream, tablespoon at a time, stirring the butter mixture more and more. As soon as the peppermint cream is completely stirred in, beat the mixture for another 1 - 2 minutes. Then fill the truffle mixture into a piping bag and squirt tuffs onto the biscuits (either a jagged or a smooth nozzle can be used). Place the cookies in a cool place for at least 6 hours - preferably overnight - so that the truffle mixture sets.
6. Then melt the couverture and coconut fat in a water bath and cover the cookies with the chocolate icing. Let them cool down well and then pack them in cans, covering each layer with parchment paper.
7. Tips: You can also press a sugar pearl in gold or silver into the semi-solid chocolate icing as an additional decoration on each tip of the cookies.