180°C, 350°F, Gas Mark 4
Makes 20


2 ½ oz hazelnuts, lightly toasted 3 ¾ oz sugar
1 tblspn all-purpose flour 1 large egg white
1 tspn vanilla extract

Ingredients for Mocha Ganache

2 fl oz plus 2 tbspn whipping cream 3 tblspns unsalted butter
1 tspn instant coffee granules 9 oz milk chocolate, chopped
1 tspn vanilla extract

Ingredients for Coating

9 oz bittersweet (not unsweetened) or semi-sweet chocolate, chopped 1 tbspn solid vegetable shortening
30 small raspberries or hazlenuts 3 oz white chocolate, chopped

For macaroons:
Line one large cookie sheet with parchment. Brush lightly with vegetable oil. Finely grind hazlenuts in processor. Add sugar and flour; blend to powder. With machine running, add egg white and vanilla; blend to paste.

Spoon mixture into pastry bag fitted with 3/8 inch diameter round tip. Pipe ¾ to 1 inch diameter mounds onto parchment about ½ inch high and spacing 1 inch apart. Dip finger into water and gently press top of cookie to flatten centre slightly. Bake until golden brown, about 12 minutes (cookies will spread to about 1 ½ inches.) Turn parchment (cookies will adhere) over onto work surface. Brush parchment with just enough water to moisten. Let stand until parchment can easily be pulled off cookies, about 2 minutes. Peel off parchment.

For ganache:
Bring cream and butter to simmer in heavy saucepan over medium heat. Add instant coffee granules; stir to dissolve. Reduce heat to low. Add chocolate; stir until melted. Mix in vanilla. Pour into bowl. Chill until firm enough to spread, stirring occasionally, about 45 minutes.

Line cookie sheet with foil. Using icing spatula, spread 1 heaped teaspoon ganache onto flat side of each cookie, mounding to dome in centre. Place ganache side up on a prepared cookie sheet. Repeat with remaining cookies. Chill until ganache sets - about 20 minutes.

For coating:
Line cookie sheet with aluminium foil. Melt bittersweet chocolate with vegetable shortening in bain marie, stirring until smooth. Remove from over water. Grasp 1 cookie between thumb and index finger. Dip ganache portion into melted chocolate. Shake off excess. Turn chocolate side up and place on foil-lined cookie sheet. Top with raspberry or hazlenut. Repeat with remaining cookies. Refridgerate until chocolate sets - about 30 minutes.

Melt white chocolate in top of bain marie, stirring until smooth. Dip spoon into chocolate. Wave from side to side over cookies, forming decorative pattern. Refridgerate until white chocolate sets, about 15 minutes. Place cookies in a single layer in airtight containers and chill overnight. They can be prepared up to 3 days in advance but remember to let stand for 10 minutes at room temperature before serving.