Chocolate Cream Cookies

Ingredients

• 150 g flour
• 60 g powdered sugar
• 1 tsp cinnamon
• 2 tbsp cocoa powder
• 100 g softened butter
• flour (for dusting)
• 200 ml whipping cream 30%
• 60 g finely grated dark chocolate 70%
• 20 ml rum
• 75 g finely grated milk chocolate 25%
• 20 ml cocoa liqueur
• 1 tbsp powdered sugar
• flour (for dusting)

Instructions

1. 1.

   Mix flour with powdered sugar, cinnamon and cocoa. Add butter in chunks and quickly knead into dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 160°C fan and line a baking tray with parchment paper.

3. 3.

   Roll out the dough on a floured surface to about 3 mm thickness, cut 20 circles (6 cm diameter), place on the tray and bake in the preheated oven for about 15 minutes. Remove, carefully lift from the tray and cool.

4. 4.

   For the creams heat 100 ml cream. Chop dark chocolate and pour over with 50 ml hot cream and rum. Stir until melted. Repeat with milk chocolate, adding cocoa liqueur, and chill both chocolate creams for about 30 minutes. Whip remaining cold cream with powdered sugar to stiff peaks.

5. 5.

   To serve, fill three creams into a piping bag with a smooth tip. Layer on a shortbread base: dark chocolate cream, another shortbread layer, milk chocolate cream, another shortbread, a spoonful of whipped cream, another shortbread, a dollop of dark chocolate cream, another shortbread, and finish with a swirl of whipped cream and a touch of dark chocolate cream. Repeat with remaining towers and serve.