Chocolate Balls

Combine flour, ground almonds, cocoa powder and sugar in a bowl.

Add cold butter in pieces and the egg, then quickly knead everything into a smooth shortcrust dough.

Shape about 80 cherry-sized balls from the dough and place them on a tray.

Chill the dough balls for 60 minutes.

Preheat the oven to 160 °C fan (conventional oven: 180 °C) and line one or two baking sheets with parchment paper.

Arrange the balls on the sheets with some space between them and bake for 10–12 minutes.

Let the balls cool completely on a wire rack.

Melt the milk chocolate couverture in a warm bain-marie and dip the balls halfway, then let them set.