50 grams of chocolate
10 centilitres of cream
100 grams of flour
1 sachet of vanilla sugar
80 grams of sugar
1 egg yolk
80 grams of butter at room temperature
100 grams hazelnut powder
Mix the flour, hazelnut powder, sugars and butter in a bowl.
Add the egg yolk and work the dough lightly by hand. Strain the bowl and leave to rest for 1 hour in a cool place.
Preheat oven to 180 degrees Celsius.
Take small pieces of dough and shape them into small balls between your hands. Shape an even number of small balls about 2 to 3 cm in diameter.
Be careful that the biscuits do not turn brown and remain slightly soft.
Melt the chocolate in a double boiler. When the chocolate is melted, add the cream off the heat and mix. Leave to cool.
When the mixture has hardened, spoon half of the biscuits into the mould and close with an unfilled biscuit.
Leave to set and store in an airtight tin.