Chocolate hearts

Name: Chocolate hearts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 100 g soft cut resistant nut nougat mass; 1/2 Vanilla pod; 250 g soft butter or margarine; 150 g + 2 tablespoons icing sugar; 1 pinch Salt; 2 Eggs (size M); 1 Egg yolk (size M); 475 g Flour; 50 g Cocoa powder; 200 g Marzipan raw mass; 7-10 Tbsp red food colouring; 7-10 Tbsp sugar pearls; 7-10 Tbsp Flour and icing sugar; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

100 g soft cut resistant nut nougat mass
1/2 Vanilla pod
250 g soft butter or margarine
150 g + 2 tablespoons icing sugar
1 pinch Salt
2 Eggs (size M)
1 Egg yolk (size M)
475 g Flour
50 g Cocoa powder
200 g Marzipan raw mass
7-10 Tbsp red food colouring
7-10 Tbsp sugar pearls
7-10 Tbsp Flour and icing sugar
baking paper

Directions

1
Roughly dice the nougat. Cut the vanilla pod lengthwise and scrape out the pulp. Cream fat, 150 g icing sugar, salt and vanilla pulp. Stir in eggs and egg yolks one after the other. Stir in nougat cubes.
2
Mix flour and cocoa, add and knead with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the dough on a well floured work surface to a thickness of about 5 mm and cut out 30 hearts (8 x 7 cm).
3
Place hearts on 3 baking trays lined with baking paper. Bake in the preheated oven (electric oven: 175 °C/ convection oven 150 °C/ gas: level 2) for 8-10 minutes. Remove the hearts from the oven and let them cool down on a grid.
4
Meanwhile knead marzipan and food colouring. Roll out marzipan on a work surface dusted with icing sugar and cut out 30 hearts (6 x 5 cm). Dust the chocolate hearts with 2 tablespoons of icing sugar.
5
Place a marzipan heart in the middle of each chocolate heart and press down gently. Decorate with sugar pearls.