For test:

• butter - 200 g,
• eggs - 3 pcs.,
• sugar - 150 g,
• cocoa powder - 2 tablespoons,
• soda - 1 tsp,
• vinegar - 1 tbsp,
• flour - 200 g;

For custard:

• eggs - 2 pcs.,
• flour - 50 g,
• milk - 0.5 l,
• sugar - 150 g,
• butter - 10 g.

Cooking process:

Nuts need to start cooking from the dough itself. Break eggs into a large bowl, add sugar to them and stir. You do not need to beat the ingredients for this dough.

Melt the butter until it becomes liquid. Cool it to lukewarm temperature and pour into the egg mixture. Quench a teaspoon of soda with vinegar and add to the dough.

Gradually add flour to the dough: first put half of the prepared mass and knead well with a spoon.

Then add cocoa powder to the porridge-like dough and stir again.

Add the remaining flour and stir the dough for nuts with a spoon, and then with your hands. Shape the dough into a ball that does not stick to your hands. Leave this ball in a bowl in a cold place for half an hour.

From the chilled dough, form small balls that should not be equal in size to the holes in the form. The best thing is that the balls take up 2/3 of the space in the "holes", otherwise there will be too much dough, and then you will have to scrape it off the stove. If your nut mold has a large central indentation (for example, in the form of a flower), form slightly larger balls for it.

And now - a very important stage: preparing the form for preparing nuts. So, grease the mold (both the recesses and the "background" surface on both wings) with a piece of butter and warm both sides well over the fire. Only after that lay out the pieces of dough: each ball is in the center of its hole.

Close the form with the dough, put it on the gas and hold the handles for 10 seconds so that the "shell" forms are well formed on the fire. Then you can release the handles and cook the nuts on this side over the fire for another minute. After that, turn the form over to bake the nuts on the other side for another minute. Cooking cookies nuts is on medium heat, because if you choose a small fire, it will take longer. Put the cooked nuts in a bowl and, if necessary, break off the excess edges from the dough with your fingers.

Prepare the custard. To do this, place two eggs with flour in a food processor, stir them slowly so that there are no lumps.

Pour milk into a saucepan and add sugar to it. While stirring constantly, heat the milk until the sugar has completely melted and pour into the egg mixture.

Stir the milk and egg parts of the cream, and then pour the future cream into the pan and put on a small fire. Constantly stirring the cream, cook it until thick.

If the cream has already become thick, put a piece of oil into it, stir and wait until the oil is completely dissolved. Then stir again, cover the pan with the cream with a lid and set to cool.

Stuff the nuts with cool custard and connect them in pairs. After this, it is better to put the cookies with the filling in the refrigerator for an hour: there the cream will become thicker, and the nuts themselves will become softer.

Chocolate Nuts with Custard are ready! Ordinary light nuts can be prepared according to the same recipe: for this, you simply do not need to add cocoa powder to the dough. Enjoy your meal!

Thanks to Victoria for the recipe and photo