Coated Chocolate Truffle Sandwich

Ingredients:

COOKIE

• Butter 60g
• Shortening 10g
• Caster Sugar 60g
• Egg 50g
• Vanilla 2ml
• All Purpose Flour 125g
• Ebony Cocoa Powder 16g

 

FILLING

• Chocolate Hazelnut spread 180g
• Milk Chocolate Callets 160g
• Cocoa Butter 15g
• Rum 15ml

 

COATING

• Dark Chocolate Callets 175g

 

Method:

1. Using an electric mixer cream butter and sugar together until light and fluffy
2. Mix in egg until homogenous, sift and whisk together all dry ingredients, Mix at medium speed for 5 minutes until dough forms into a ball
3. Transfer and ball the dough onto wax paper or clingwrap. Rest and refrigerate for 15 to 30 mins
4. Roll out and flatten the dough to a quarter inch thin sheet. Using your circle cookie cutter cut out the dough and placed onto a greased sheet tray
5. Baking time: 10-12 minutes, baking temperature: 180°C, Cool baked products before pipping in the filling.
6. In a separate bowl melt Milk chocolate and cocoa butter in a double boiler. Remove from heat and fold in the hazelnut spread add in the rum mix until well incorporated. Then transfer filling into a pipping bag.
7. Pipe between each sandwich and using a barbecue stick dip the cookie sandwich in the melted Dark chocolate callets and set aside on a parchment or wax paper to dry.
8. Chill the cookies for 15mins or more before serving.