Polo cookies with chocolate

Name: Polo cookies with chocolate
Total time: 120 min
Yield: 6 Portions
Ingredients: 170g Butter; 90g Powdered sugar; 20g Cocoa powder; 130g Flour, smooth; 2 Eggs; 1tsp. Organic Ginger, Ground; 1pinch Sea Salt, Coarse; 1pkg. Bourbon Vanilla Sugar; 250g Dark couverture chocolate; 250g Whipping cream; 200g Dark couverture chocolate

90—120 Min

Organic Ginger, Ground

Chocolate at its finest! Moist polo cookies with a creamy chocolate filling bring delicious chocolatey joy to the festive season.

Ingredients 6 Portions

For the dough
- 170 gButter
- 90 gPowdered sugar
- 20 gCocoa powder
- 130 gFlour, smooth
- 2 Eggs
- 1 tsp.Organic Ginger, Ground
- 1 pinchSea Salt, Coarse
- 1 pkg.Bourbon Vanilla Sugar
For the filling
- 250 gDark couverture chocolate
- 250 gWhipping cream
For the topping
- 200 gDark couverture chocolate

Preparation

1
For the dough, mix the butter with powdered sugar, cocoa powder, vanilla sugar, ginger and salt until fluffy and then gradually stir in the eggs.
2
Fold in the flour and use a pastry bag and nozzle to pipe the mixture into small circles on baking parchment.
3
Bake in the oven at 180°C fan (356°F) for ten minutes.
4
For the filling, bring the whipping cream to the boil, remove the pan from the heat and stir in the chopped chocolate until completely dissolved.
5
Leave the cream to cool in the refrigerator for half an hour, then stir until smooth.
6
Once the cookies have cooled, sandwich two of the cookies together with the filling. Then leave the cookies to cool until the cream is firm.
7
Melt two thirds of the chocolate over a bain-marie. Cut the remaining chocolate into small pieces and mix into the warm melted chocolate, stirring until smooth. Dip each cookie into the chocolate, coating half way up, and leave to harden.
8
These quantities make 1 kg of dough, which is approximately 60 cookies.