Heart-Shaped Chocolate-Filled Cookies

Ingredients

• 300 g wheat flour type 1050
• 70 g raw cane sugar
• 1 pinch salt
• 1 egg
• 200 g butter
• 200 g dark chocolate couverture
• 4 tbsp heavy cream (30% fat)
• 50 g butter

Instructions

1. 1.

   Mix flour with raw cane sugar and salt, sift onto a work surface, create a well in the center and crack the egg into it. Distribute butter pieces around the well and crumble all ingredients together with a knife. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Roll out the dough on a floured surface to a thickness of about 0.5 cm and cut heart shapes with a cookie cutter. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 10 minutes. Remove and cool on a wire rack.

3. 3.

   Meanwhile, chop the chocolate into small pieces and melt gently over a hot, non-boiling water bath. Whisk in the cream and butter pieces until smooth. Let the mixture cool slightly. Spread half of the hearts with the chocolate filling and top each with another heart. Press lightly together and dust with powdered sugar before serving.