Nuts

First prepare the chocolate cream for the filling. To do this, boil the whipping cream with the cooking chocolate, remove the pan from the heat and stir until the chocolate is completely dissolved.

Pour the liquid into a cold bowl and refrigerate. Knead a shortbread dough with all the other ingredients except the glaze and chill it a bit as well.

After about an hour, form the dough into a roll and cut off slices to shape into balls. Press the balls into the nut-shaped baking molds. Bake the nut shapes in the molds for about 10 to 15 minutes, until they are a little brown on top.

Then remove the baking tray with the molds from the oven and let the nuts rest for 5 minutes. Then tap them out of the molds with a flourish. Whip the cold chocolate mixture with a hand mixer, it makes a wonderful chocolate cream.

Then always stick 2 cooled halves of the nuts together with the chocolate cream to form a nut and dip half of the nuts in chocolate icing.

Preparation Tip:

It is best to store the finished Nusserln in a well-sealed cookie tin.

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