Ingredients

For the dough:
70 g powdered sugar
1 pinch salt
100 g flour
35 g hazelnuts, ground, roasted
35 g cocoa powder
1 pinch cinnamon
1 pinch clove(s), ground
1 egg yolk
120 g butter, cold, diced

For the filling:
120 ml cream
220 g couverture, white
40 g butter, soft
2 tsp kirsch
150 g jam (cherry jam, boiled down thick)
40 cherry(s), Amarena, drained (as desired)

For the glaze:
220 g couverture (semi-bitter couverture)
40 g couverture (white couverture)

preparation

1. First, for the truffle mixture, heat the cream the day before, dissolve the roughly chopped couverture in it, let it cool down and put it in the fridge for at least 3 hours.

2. Next, knead all the ingredients for the dough into a smooth shortcrust pastry and chill. Then roll out 2 to 3 mm thick and cut out round cookies 3 cm in diameter. Then bake at 170 degrees for about 10 minutes. Let cool down.

3. Now beat the solidified truffle mixture together with the soft butter using a hand mixer until light and fluffy. Season with the kirsch.

4. Then pipe a ring of truffle mixture onto each cookie and fill the center with cherry jam. Then use the remaining truffle mixture to pipe a small circle onto the center of the jam so that it covers it.

5 Now top each with an Amarena cherry if you like and press it slightly into the cream. Refrigerate the cookies until the mixture has set.

Place the cold cookies on a cake rack and cover with the dissolved dark chocolate coating. Allow to solidify. To decorate, dissolve the white chocolate coating and sprinkle it over the cookies in bizarre lines.

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