Ingredients

• 150 ml heavy cream
• 300 g milk chocolate
• 200 g maria biscuits
• 75 g chopped hazelnuts
• 5 g cocoa powder
• chopped hazelnuts
• caramel (self made)
• TOPPING
• 100 g milk chocolate

Instructions

1. Heat the unwhipped heavy cream in a saucepan until it's just about to boil. Add the finely chopped milk chocolate and let it sit for 1 minute. Stir until smooth.

2. Grind the Maria biscuits in a food processor, but not too finely.

3. Place the ground Maria biscuits, chopped hazelnuts, and cocoa powder in a large bowl. Mix well. Add the ganache and combine everything into a dough. Let the cookie dough rest for a bit so it firms up slightly.

4. Take about 15 grams of cookie dough and roll it into a ball. Repeat this step.

5. Place some chopped hazelnuts on a plate. Roll the chocolate balls through the hazelnuts until well coated. Repeat this step. Place the chocolate hazelnut balls on a sheet of baking paper.

6. Use a baking ring or cookie cutter with a 4 cm diameter and place it over the chocolate hazelnut ball. Using the back of a wooden spoon, another utensil, or your finger, gently press a dent into the center of the ball. Don’t press too deep. Repeat this step.

7. Fill each dent with a layer of caramel.

8. Melt the milk chocolate using a double boiler (au bain-marie). Transfer the melted chocolate to a piping bag or a sandwich bag.

9. Fill the dents with a layer of melted milk chocolate. Place the chocolate caramel cookies in the freezer for 30 minutes, or until the chocolate has hardened.