Boil the whipped cream once, chop the couverture and dissolve it in the whipped cream.
Set aside and let the cream cool down at room temperature.
Spritz Cookie Dough
Preheat the oven to 356 °F // 180 °C.
Cream butter with powdered sugar, vanilla sugar, egg, yolk, and salt.
Sift the flour over it and fold in.
Fill the dough in a pastry bag and pipe
Pipe about 2 inches// 5 cm long bars onto a baking sheet lined with baking paper.
Bake for 12 minutes
Assembling the Cookies
After letting the cookies cool down a bit, whip the chocolate mousse with a handheld mixer until creamy and ready to pipe.
Pipe the chocolate mousse onto the cookies and then place the tops on top.
Decorate your cookies by drizzling chocolate glaze over them.
Let the glaze decoration dry. Store the cookies in an airtight container lined with parchment paper.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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