Ingredients

• 70 ml heavy cream
• 150 g milk chocolate
• 250 g milk chocolate
• 15 g hazelnuts (chopped and roasted)
• cigar cookies (or yoku moku)

Instructions

1. Heat the heavy cream in a saucepan until just below boiling point. Remove the pan from the heat and add the chopped milk chocolate (150 g). Let it sit for 1 minute, then stir until smooth.

2. Pour the chocolate mixture into a piping bag. Take the cigar cookies out of the package and fill them with the chocolate filling, ensuring they are well-filled.

3. Do the same with the remaining cookies.

4. Melt the milk chocolate (250 g) using the bain-marie method.

5. Transfer the melted chocolate to a bowl and stir in the chopped and roasted hazelnuts.

6. Dip the filled cigar cookies into the melted chocolate with hazelnuts, ensuring they are fully coated.

7. Allow the chocolate coating to set at room temperature or place the cookies in the fridge for a short time. Serve and enjoy the crispy exterior with the soft, creamy filling.