Crunchy Chocolate Cookies
Course: baking
Cuisine: French
Keyword: cookies, Valentine's day
Prep Time: 45 minutes minutes
Total Time: 45 minutes minutes
Servings: 15
Calories: 190kcal
Cost: $9
Proof of ❤️
Print Recipe
Crunchy Chocolate Mixture
- 200 g Hazelnut praliné or use Nutella
- 40 g Milk chocolate, melted
- 40 g Dark chocolate, melted
- 30 g Butter, melted
- 100 g Dried crepes or rolled wafer cookies
Hazelnut Praliné/Spread
- 300 g Hazelnuts
- 250 g Sugar
- 2 g Salt
- 5 g Vanilla optional
Pecan Chocolate Coating
- 350 g Milk, or dark chocolate
- 100 g Cocoa butter, melted
- 140 g Pecans, toasted and chopped
Hazelnut Praliné/Spread
Toast hazelnut on the stove, or in the oven at 350ºF/180ºC for about 12 min. Cook sugar to brown color (Caramel a sec). Add vanilla seeds, salt, and nuts. Transfer onto a baking mat. Let cool completely. Break caramelized hazelnuts into pieces. In a running food processor or use a hight powered blender, turn into paste. Praliné can be stored for months in a cool area, or refrigerated. Stir up before using.
Crunchy Chocolate Mixture
Melt chocolates over a bain-marie; stirring up every so often (Do not go over 122/50ºC). As soon as it is melted, remove from heat; set aside. Melt butter without boiling it. Mix chocolates with hazelnut spread first. Add butter and the dried crushed crepes. Spread mixture onto a silicone baking mat, or parchment. Top with another silicone mat, and roll out into an 0.3-inch/0.75cm thick sheet. Do not roll out too thin. Each cookie should weight ≈ 0.9 ounces/25grams. Freeze cookie sheet for about 20 min, or until firm to the touch.
Pecan Chocolate Coating
Melt cocoa butter separately. Pour melted cocoa butter in chocolate, and melt over a bain-marie (Do not over heat). Remove from heat, let cool to 100ºF/38ºC. Stir in toasted and chopped pecans. Enrobe each frozen cookie, wiping off nuts that could be stuck underneath. Keep cookies refrigerated for a couple of weeks, or frozen for up to 3 months. Enjoy! ❤️
Serving: 55g | Calories: 190kcal