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Chocolate novelties 
Ingredients:
ingredients
- 200 g butter
- pinch of salt
- 200 g powdered sugar
- 250 g pungent flour
- egg
- 2 tablespoons milk
- 200 ml sweet whipping cream
- 400 g edible chocolate
- 4 tablespoons milk
- Cocoa powder (for sprinkling)
Ingredients:
- 200 g butter
- pinch of salt
- 200 g powdered sugar
- 250 g pungent flour
- egg
- 2 tablespoons milk
- 200 ml sweet whipping cream
- 400 g edible chocolate
- 4 tablespoons milk
- Cocoa powder (for sprinkling)
Instructions:
1
In a bowl, mix the softened butter (100 grams), 100 grams of sugar and a pinch of salt. Add the flour, milk and egg. Knead everything together into a ball, wrap in cling film and place in the fridge for about 2½ hours.
2
Meanwhile, prepare a round baking tray, grease it and dust it with a little flour. Take the dough out of the fridge and cut it into slices half a centimetre thick. Line the base of the baking tray with them (bring the edges of the slices together with your fingers) and prick the base with a fork.
3
Then cut the dough into slightly narrower strips and line the edges of the baking tray with them. Place the baking tray in the freezer for about 1 hour so that the dough does not puff up too much during baking.
4
Place the slightly frozen dough in a hot oven preheated to 180 degrees and bake for about 15 minutes. When the pastry is yellowish-golden in colour, remove from the oven and cool.
5
Then prepare the pie filling. Pour the cream into a bowl and add the rest of the sugar (100g) and the broken chocolate.
6
When the mixture comes to the boil, add the rest of the butter (100g) and gradually add the cold milk a tablespoon at a time. Stir until the mixture is completely smooth and runny.
7
Pour the filling over the pastry and place everything on a serving plate. Sprinkle the pie with cocoa powder and refrigerate for at least 5 hours. Serve chilled.
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