Best to start with the truffle filling. 200 ml fat (not less than 33-35%!) heat cream almost to a boil and add chopped into small pieces chocolate (100 g). Leave at room temperature, after a while the chocolate will melt and can be good to mix the mass. When chocolate slivochnaya the mass has cooled to room temperature, put it in the refrigerator, it needs very good cooling. To have the process go faster, you can short the deliver time in the freezer, but make sure that the ground is not frozen ice.

Prepare the shortbread dough. Beat in the bowl of a mixer the softened butter and brown sugar. I used small, it is ideal for pastry, as it quickly dissolves while whisking.

Add the egg, without stopping the whipping, and one Cup of flour. The second pour should not completely, you can overdo it. The finished dough should be soft and not stick to hands, so, depending on the quality of flour, it may need less or more. Wrap the dough in film and leave for an hour in the fridge.

Roll out the dough and cut out rings. The diameter of the biggest ring I was 6 cm.

Put on a baking tray and bake at 180 C for 30-35 minutes, until Golden. Let cool and store in the fridge, and even better - in the freezer. The workpiece must be cold, the mousse did not melt when we put on the rings.

Prepare the truffle filling. Chilled chocolate cream beat with a mixer. The mixture should thicken. If she remained watery and you can see what form it holds, don't be alarmed - take it again in the freezer. After half an hour it freezes well and you can continue.

Truffle stuffing put in a pastry bag with a large enough hole and put it on the cooled sand of the workpiece. Immediately remove the cookies in the freezer. Yes, the freezer in this recipe is used very actively, so before cooking the biscuits, make sure that you have enough place in it. The way out can be a balcony in the winter time. Wait until truffle filling fully hardens and will become touch quite dense. You can even leave it on overnight, just cover with foil so the stuffing is not sensitive and does not absorb odors.

Well, the last step - the frosting. To combine in a saucepan the cream, water and glucose. Glucose syrup is needed for the gloss, I replaced it with honey. To bring the mass to boil and pour over chopped chocolate, stir until dissolved. A little cool, the mass was not hot but was warm and dip each cookie top in the glaze. It hardens very quickly, so the crushed nuts need to immediately sprinkle each cookie. I sprinkled big granules of brown sugar and nuts, you can also use coconut or cocoa. Keep cookies should be refrigerated, a week it will idle fine. Can be frozen for a month and get as necessary. This rule of the products I got 25 big cookies.