Chocolate angel eyes

Name: Chocolate angel eyes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 60
Ingredients: 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

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

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