Chocolate hoopies with toffee filling

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down a little. Finely chop the chocolate. Mix flour, sugar, cocoa, vanilla sugar, salt and baking powder in a bowl

2. 2

   Place the eggs in a mixing bowl and beat with the whisk of the hand mixer. Slowly allow butter to run in and stir in. Stir in the flour mixture with the whisks of the hand mixer, adding chocolate at the end

3. 3

   Using a tablespoon, place about 44 small heaps (mountains) on 3 baking trays lined with baking paper (about 34 x 41 cm). Leave some space between the heaps, as they come apart during baking. Bake in the preheated oven, middle shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for about 10 minutes

4. 4

   Take them out of the oven and let them cool down on the trays as they are still soft. Then carefully remove them from the baking paper, place them on a cake rack and let them cool down

5. 5

   Chop 300 g caramel sweets and put them in a pot together with the cream. Bring to the boil while stirring (dissolving the caramel) and let it boil down for about 10 minutes. Put toffee cream into a mixing bowl and let it cool down. Chill for about 2 hours.

6. 6

   Finely chop 50 g caramel sweets. Halve the toffee cream and whip until creamy. At the same time, allow 1 packet of cream firming agent to trickle in. Fold in chopped caramel sweets. Pour the toffee cream into a piping bag with a large perforated spout and spray it spirally onto the smooth underside of 22 Whoopies. Put the rest of the Whoopies on top as a lid and chill for at least 30 minutes

7. 7

   Coarsely chop the chocolate coating and melt it over a warm water bath. Leave to cool a little. Coarsely chop the hazelnuts. Put a small blob of couverture on each whoopie and sprinkle with chopped hazelnuts. Keep cool until serving

8. 8

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
290 kcal

CARBS
31 g

FATS
16 g

PROTEINS
3 g