In a small saucepan, combine milk, sugar, and cocoa. Heat on low, stirring until the sugar dissolves. Add the butter and stir until smooth. Do not let it boil vigorously.
ПЕЧЕНЬЕ КАШТАНЫ. Выпечка для Детей и Взрослых
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Crushed wafers, shredded coconut, or cookie crumbs. Instructions
Pinch off small pieces of dough (about the size of a real chestnut). Flatten a piece, place a hazelnut in the center, and roll it back into a ball.
Dip each cooled pastry into the warm chocolate glaze, then immediately roll it in crushed wafers or cookie crumbs to create a textured "shell" appearance.
Boil eggs for 8–10 minutes until hard. Separate the yolks and mash them thoroughly with the softened butter. Stir in the sour cream, sugar, and quenched baking soda. Gradually add the flour, kneading until you have a smooth, elastic dough. Let it rest in the fridge for 30–60 minutes.
200g–250g (adjust until the dough is soft and non-sticky). Filling: 20–30 whole hazelnuts or walnut pieces. For the Glaze & Coating: Sugar: ½ cup (70g). Cocoa powder: 1–2 tbsp. Milk: 4–5 tbsp. Butter: 40g (for the glaze).