Filled chocolate gingerbread hearts
easy
90 mins
90 mins
Ingredients
- 300 g clear honey
- 150 g Sugar
- 100 g Butter
- 1 TABLESPOON Cocoa powder
- 1 package (20 g) Gingerbread spice
- 1 egg (size M)
- 600 g Flour
- 1 package Baking Powder
- 200 g Marzipan raw mass
- 2 TABLESPOONS Rose hip jam
- 250 g Dark chocolate coating
- 50 g white couverture
- 20 g Coconut oil
- 7-10 Tbsp sugar pearls
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Boil honey with sugar and butter in pieces while stirring until the sugar is dissolved. Leave to cool slightly. Stir in cocoa, spice and egg. Mix flour and baking powder, add honey mixture. Quickly knead to a smooth dough with the dough hooks of the hand mixer.
- 2
Roll out the dough in portions on a floured work surface approx. 5 mm thick. Cut out approx. 60 hearts (approx. 6 cm Ø). Place on three baking trays lined with baking paper. Knead marzipan with jam, form approx. 60 balls and place them in the middle of the hearts. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Let them cool down. Chop both types of couverture separately and carefully melt each with 10 g coconut oil over a warm water bath. Dip the hearts with the upper side into the dark chocolate coating, allow to drip off a little. Place on baking paper. Pour white couverture into a small piping bag.
- 3
Chop both types of couverture separately and carefully melt each with 10 g coconut oil over a warm water bath. Dip the hearts with the upper side into the dark chocolate coating, allow to drip off a little. Place on baking paper. Pour white couverture into a small piping bag. Draw fine lines over half of the hearts. Sprinkle the remaining biscuits with sugar pearls. Leave to dry
- 4
1 hour waiting time
Nutrition Facts
100 kcal
16 g
3 g
2 g
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