Chocolate angel eyes

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 60
  • 200 g Fine dark chocolate (70% cocoa content)
  • 350 g Flour
  • 125 g Icing sugar
  • 7-10 Tbsp 1 1/2 tablespoon cocoa powder
  • 1 knife tip ground cloves
  • 200 g cold butter
  • 3 TABLESPOONS Whipped cream
  • 2 TABLESPOONS Sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Gold leaf
  • 7-10 Tbsp Cling film
  • baking paper
  • 1 Freezer or 1 disposable piping bag

Directions

  1. 1

    Finely grate 50 g of the chocolate. Mix flour, icing sugar, 1 tbsp. cocoa, cloves and grated chocolate. Add butter in flakes and 2 tablespoons of cream. Knead first with the dough hooks of the mixer, then quickly with your hands to a smooth dough.

  2. 2

    Form two rolls (approx. 2 cm Ø) from the dough, wrap in foil and chill for approx. 30 minutes.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Line two baking trays with baking paper. First cut each roll into approx. 30 slices, then form them into balls. Place them on the baking trays.

  4. 4

    Use a spoon handle to press one indentation in the middle of each. Bake one after the other in a hot oven for 15-18 minutes. Mix sugar, vanilla sugar and 1/2 tablespoon cocoa. Sprinkle the biscuits while still hot. Let them cool down.

  5. 5

    Chop 150 g chocolate, melt with 1 tablespoon of cream in a hot water bath. Put into a piping bag and squirt into the depressions of the biscuits. Decorate the biscuits with gold leaf if necessary and let them dry.

Nutrition Facts

KCAL
80 kcal
CARBS
8 g
FATS
4 g
PROTEINS
1 g