Chocolate rogues with mint cream

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put flour, 250 g butter in flakes, salt, 175 g icing sugar, cocoa and egg in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes.

2. 2

   Roll out the dough on a floured work surface approx. 5 mm thin and cut out stars (approx. 5 cm Ø). Knead the remaining dough again, roll out and cut out stars until the dough is used up.

3. 3

   Cut a circle (approx. 2 cm Ø) from the middle of half of the stars. Spread it on 4 baking trays lined with baking paper. Bake them one by one in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

4. 4

   manufacturer) Bake for 15-20 minutes. Remove and let cool.

5. 5

   Cream 200 g butter and 100 g icing sugar with the whisk of the hand mixer. Add cream cheese and liqueur. Mix to a smooth cream. Spread the cream on stars without holes, place perforated stars on top.

6. 6

   Sieve 75 g icing sugar into a bowl and mix with 4 tablespoons of water to a glaze. Remove half of the icing and colour it red. Pour each glaze into a piping bag. Decorate stars with the glazes.

7. 7

   Put the stars in a cool place for at least 2 hours until the glaze has set.

Nutrition Facts

KCAL
150 kcal

CARBS
13 g

FATS
10 g

PROTEINS
2 g