Caution addictive! Cheesy disc! Adding chocolate flavouring is mandatory!!!!

Ingredients:

Pasta:

280 g flour

150 g butter or margarine

100 g icing sugar

1 egg yolk

1 pinch of salt

15 ml MaxAroma Chocolate Aroma

Filler:

200 g chopped walnuts

150 g apricot jam or apricot jam

100 g dark chocolate, grated

1 grated lemon zest

15 ml MaxAroma Chocolate Aroma

Chocolate sauce:

100 g dark chocolate

2 tablespoons butter or margarine

Preparation:

First, prepare the dough: mix the flour with the icing sugar and salt in a bowl, add the cold butter or margarine and knead until it has a crumbly consistency. Mix the MaxAroma Chocolate Flavouring and egg yolks and work into the crumbly dough, kneading until you have a uniform dough consistency. If necessary, add a few tablespoons of cold water. Wrap in plastic wrap and refrigerate for at least half an hour.

For the filling, mix the jam with the chopped walnuts, MaxAroma Chocolate flavouring and grated lemon zest.

Preheat the oven to 180 degrees.

On a floured surface, roll out the dough to a thickness of about half a centimetre and cut out with a pastry cutter.

Place the discs on a baking tray lined with baking parchment and place a small spoonful of the jam filling in the centre of each disc.

Cover the discs with another disc and gently press around the edges.

Bake for about 15-20 minutes or until golden brown. When the brioche discs are cooked, remove from the oven and leave to cool.

Meanwhile, prepare the chocolate sauce: Melt the chocolate with the butter or margarine in a saucepan over low heat, stirring frequently, until completely melted and smooth.

Turn the brioche discs in the chocolate sauce, insert a stick and leave them on a wire rack to cool completely and set.

That wasn’t hard! ! Enjoy your meal!