Delicious Recipes

Shortbread Chocolate and Coconut Walnuts

esplosionedigusto

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Shortbread Chocolate and Coconut Walnuts

They are beautiful and delicious mini treats made with a cocoa shortcrust and a coconut cream. It is a perfect recipe for the holidays because we can prepare it well in advance since it takes some time to prepare, the empty shells store very well in airtight containers in the fridge, and 1/2 days before we can just fill them with cream, this way we can organize well! If you like shortbread walnuts, I recommend trying the Shortbread Walnuts filled with Caramel and Peanuts and the Sweet Walnuts filled with Chocolate Cream and Nuts!

Also try these single-portion sweets:

  • Difficulty: Easy
  • Cost: Economical
  • Rest time: 1 Day
  • Preparation time: 30 Minutes
  • Portions: 20/30
  • Cooking methods: Griddle
  • Cuisine: Italian
  • Seasonality: All seasons, Christmas

Ingredients for the Shortbread Chocolate and Coconut Walnuts:

  • 2 eggs
  • 2.8 oz sugar
  • 1.8 oz lard
  • 1.8 oz butter
  • 1.8 oz unsweetened cocoa powder
  • 0.3 oz baking powder
  • 1.3 cups flour
  • salt
  • 1.1 oz egg yolks
  • 1.8 oz sugar
  • 5 oz milk
  • 0.7 oz butter
  • 1.8 oz grated coconut
  • 0.5 oz cornstarch
  • 0.8 oz whipping cream
  • vanilla
  • lemon zest

Steps

For the preparation of Shortbread Chocolate and Coconut Walnuts watch the video HERE.

  • Put flour, sugar, cocoa, a pinch of salt, baking powder, eggs, butter, lard and knead.

  • Wrap it in cling film and place in the fridge for about 30 minutes. Then, form balls of about 0.2 oz each.

  • Cook them on the griddle for about 3 min. Open and remove them gently. Continue like this until the mixture is used up.

  • Let the shells cool well and then gently remove the excess.

    Cream preparation:

    In a bowl put sugar, cornstarch and mix. Add yolks, a little vanilla,

  • Add the boiling milk with lemon zest inside and mix. Put it in the microwave for a few minutes (until it thickens), take it out every minute to stir it. Once thickened, remove the lemon peel.

  • Add the grated coconut. Mix and cover with cling film. Let cool. Once the cream is cold

  • Fill the shells and pair them. Sprinkle a little powdered sugar on top.

  • Enjoy!

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esplosionedigusto

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