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Sarah Bernhardts

Make Sarah Bernhardts at home with Dark Chocolate, Butter, and Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 150 g
• 1 tbsp
• 200 g
• 1 tbsp

Method (preview)

1. 1

   Grate marzipan.

2. 2

   Beat egg white and mix into marzipan.

3. 3

   Place teaspoonfuls of dough onto baking sheets that have either been well greased or covered with a sheet of parchment paper.

4. 4

   Dust hands with flour and press cookies flat.

5. 5

   Bake 12-14 min. at 150 deg.

6. 6

   C (300 deg.

7. 7

   F).

8. 8

   Remove cookies from pan while still warm, and allow to cool with bottom sides up.

9. 9

   Melt 150 g chocolate in a double boiler.

10. 10

    Scald cream and butter; pour into melted chocolate while beating constantly.

11. 11

    Allow filling to cool and thicken.

12. 12

    Spread filling on top of macaroons, then chill in refrigerator for at least one hour.

13. 13

    Melt 200 g chocolate in a double boiler; stir in oil.

14. 14

    Quickly dip cold cookies in chocolate glaze, in order to cover the truffle filling.

15. 15

    If desired, top with a whole hazelnut.