Crispy Chocolate-nougat hearts by Tessan bakar

This Swedish food-blogger always brings out the most amazing recipes to make us drool. And this one is no exception, Tessan knows her stuff!

These chocolate hearts will make your human-heart melt, and who knows, maybe you can use them to snag the special guy or girl your heart desires….?

All the pictures in this post belongs to Tessan and you can check out the recipe in Swedish here and her blog here.

The recipe makes for 24 individual chocolate nougat hearts, and they are perfect to just pop in the freezer and bring out whenever you have guests over. Should be kept refrigerated.

 

For the bottom-layer:
100 grams of room-tempered butter
1,5 dl icing sugar
3 dl flour
1 egg

Stir the butter and sugar until smooth. Mix in the flour and knead into a dough. Add the egg. Be careful not to over-work the dough. Keep in a cool place for 30 mins

Turn your oven to 175 degrees Celsius.

Use a rolling pin to roll out the dough, making it about 3mm thick, and use a heart-shaped (or other) cookie cutter to punch out little hearts. Place the hearts on top of a baking paper on a tray. Bake for about 10 minutes and make sure to let them cool off before spreading the filling on top.

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For the filling:
250 grams of nougat
100 grams of room tempered butter
1,5 dl icing sugar
2dl crushed up Rice Krispie cereal

Whisk together the butter, nougat and icing sugar and then stir down the crushed cereal. The easiest way to crush the rice krispies is by using a Mortar and pestle, or simply by putting them in a plastic bag and smashing them up. You don’t want to completely crush them into a powder though, there should be some crispy pieces.

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Spread the crispy filling evenly on top of the cookies.

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For the top layer
200 grams of milk chocolate
50 grams of white chocolate sprinkles, crushed nuts or similar

Heat the chocolate in a water bath on low heat. The chocolate burns easily, and if burnt it will turn into a grainy consistency. We don’t want that!

Dip the cookies and place them somewhere cool to set.

While the chocolate-dipped cookies set, melt the white chocolate into whatever is left of the melted milk chocolate and use the mix to decorate the cookies. Add sprinkles for that extra touch!

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Don’t forget to read our other articles featuring Tessans baking!

Mini Nutella Buns

Punch- rolls

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