Chocolate Snowballs

Ingredients

• 100 g dark chocolate (70 % cocoa content)
• 1 Vanilla bean
• 150 g spelt whole‑grain flour
• 3 tbsp cocoa powder
• 1 tsp Baking powder
• a pinch of salt
• 50 g Butter (room temperature)
• 60 g honey
• 1 egg
• 3 tbsp milk (3.5 % fat)
• sugar powder from erythritol (for rolling)

Instructions

1. 1.

   Chop the chocolate coarsely and melt it over a hot, non‑boiling water bath. Split the vanilla bean lengthwise and scrape out the seeds.

2. 2.

   Mix vanilla seeds, flour, cocoa, baking powder and salt. Add butter pieces, honey, egg and milk and mix in. Fold in melted chocolate. Quickly knead everything into a smooth shortcrust dough. Wrap in cling film and chill for 2 hours.

3. 3.

   Take small portions from the dough, shape them into balls, slightly flatten. Roll the tops in powdered sugar and place on a baking sheet lined with parchment paper. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 8 minutes. The cookies should be crisp on the outside and still moist inside. Remove and cool on a wire rack.