Pour la fête de l'amour, Emilie Gaillet nous a préparé ces douceurs gourmandes ; de quoi réchauffer votre cœur en cette période de l'année encore bien froide !
Ingredients
Preparation time: 20 minutes
Cooking time: 10 minutes
Serving: 12
• ¼ cup of butter
• ¾ cup brown sugar
• ¼ cup cocoa powder
• ¼ cup dark chocolate chunks
• an egg
• ¼ teaspoon baking soda
• ¼ tsp sea salt
• a cup + 2 tablespoons of flour
• 1/3 cup or more of Allo Simonne almond, cardamom and cocoa nibs spread
Steps
1. In a bain-marie, mix the butter, brown sugar, cocoa powder and chocolate until the mixture is melted. Remove the pan from the heat, and add the egg to the mixture.
2. In a second bowl, combine flour, baking soda and salt. Add the dry ingredients to the wet ingredients. Refrigerate the mixture for 30 minutes until it becomes firmer.
3. Scoop out a tablespoon and roll into a ball in your hands. Make a hollow in the ball and place a spoonful of almond and cardamom spread in the centre. Close the ball gently. It's okay if it drips a little.
4. Sprinkle with sea salt and bake for 12 minutes. Let the cookies cool for a few minutes before eating them.
Product we use in this recipe
