Chocolate hearts – an elegant and beautiful gift for Valentine’s Day, or for Wedding Day!
Flour – 1 cup
Egg – 1 piece
Peeled hazelnuts – 0.75 cups
Unsweetened cocoa powder – 0.25 cups
Butter – 150 grams
Sugar (powder) – 0.5 cups
Dark melted chocolate – 50 grams
White melted chocolate – 225 grams
Chocolate-nut paste – 100 grams
Air rice – 1 cup
Salt to taste
How to make chocolate hearts
Prepare 2 baking sheets, cover them with paper. Preheat the oven to 180 degrees.
Pour hazelnuts into the baking dish, fry in the oven, 15 minutes. Put on a linen towel, rub with your hands to remove the husk. Cool nuts on a plate.
Grind 0.5 cups of nuts in a blender, chop 0.25 cups of nuts more coarsely, mix everything.
Combine the flour with cocoa. Beat softened butter with powdered sugar and a pinch of salt. Add the egg, mix with a mixer at low speed. While continuing to beat, pour the flour mixture in portions. Form a disk from the dough, wrap in a film, refrigerate, 30 minutes or night.
Roll the dough into a thin layer, cut out the hearts with molds, roll the dough scraps and cool. Put cookies on baking sheets, bake for 12 minutes. Let it cool.
Roll out a layer of scraps, cut out cookies, bake in the same way. In total 24 hearts should turn out. On a sheet of baking paper, use 24 molds to draw 24 stencils of hearts. Put the melted and slightly chilled dark chocolate in a plastic bag, cut the corner and squeeze the chocolate out along the contour of hearts on paper with a thin trickle. Refrigerate for 10 minutes..
Set aside 2 tbsp. l melted white chocolate, put the rest in another bag, cut the corner. Put the chocolate in the center of the hearts on paper, flatten with a spatula. Refrigerate for 10 minutes. Separate frozen chocolate hearts with a knife from paper.
Mix white chocolate with crushed hazelnuts, 1 tablespoon butter, a pinch of salt and crispy rice. Spread cookies with this mass. Cover with chocolate hearts.