|90 g||butter (soft)|
|77 g||raw cane sugar|
|¼ tsp||vanilla extract|
|100 g||dark chocolate (divided)|
|flour for dusting|
|edible gold for garnish|
|chopped almonds for garnish|
|chocolate sprinkles for garnish|
|milk for foam (optional)|
Add butter, sugar, raw cane sugar, salt, vanilla extract, and egg yolk to a mixing bowl and mix by hand or with a spatula until well combined. Add flour and knead until combined and a firm dough has formed.
Lightly flour work surface and roll dough out until 3 – 4-mm/1/8-inch thick. Cut out rectangles that are approx. 6 cm/2 1/3 in. high and 19 cm/7.5 in. long. Set aside remaining dough.
Wrap dough rectangles around the inside of the metal tins, making sure to seal the seams tightly by overlapping the dough and pushing the two layers together. From the remaining dough, cut out circles the size of the tins to serve as the base of the cookie cups. Press the dough circles into the tins and seal the seams between the bottoms and the walls tightly.
Place the cups on a parchment-lined baking sheet and refrigerate for approx. 30 min. Meanwhile, preheat oven to 180°C/350°F. Bake the cups for approx. 10 min., then turn upside-down and bake for approx. 5 - 7 min. more. Leave cookie cups in the tins to cool for approx. 10 min. When fully cooled, they can be carefully taken out of the forms.
Set up a double-boiler by placing a heatproof bowl over a small pot of simmering water. Place half of the chocolate in the heatproof bowl and melt. Take off heat once it has reached 50°C/122°F. Set aside. Add rest of chocolate and gently stir.
Once the mixture has reached 32°C/90°F, start to glaze the cookie cups with a pastry brush. To make sure the inside of the cups are leak-proof, apply two layers of the chocolate to the insides of the cup. To form the rim, dip the cup into the chocolate and let the excess drip off. If you like, garnish the cups with chocolate sprinkles, chopped almonds, or once the chocolate has dried, with edible gold dust. Transfer cookie cups to refrigerator to chill for approx. 20 min.