Boletus

Children are nice, when they see them they ask for a recipe;)

Preparation steps

Whisk the margarine with the powdered sugar, add the eggs and honey and stir to combine the mass. Gradually add flour and knead a softer dough. Leave to stand for 1 hour.
Make balls out of the dough, press them a little between the palms, make a recess in the middle of each (with a wooden spoon handle) and place in a baking tray lined with baking paper (recesses facing down). Bake at 200 C to get a slightly yellowish color.
Make twice as many stalks. Make small balls smaller than a hazelnut, roll between your palms or on the work surface so that one side is thinner and the other a little thicker. Place in a baking tray lined with baking paper and bake to obtain a slightly yellowish color.
When the stalks have cooled, glue them in two with jam, dip the thinner ends in melted chocolate and assemble with the caps (if necessary, expand the indentations a little with a knife).
Dip the other side of the stalks into the melted chocolate and then into the coconut.
Dip the top of the porcini mushrooms into the chocolate melted with a little oil and allow the chocolate to set.

Serving

About 100 pieces of porcini mushrooms are obtained from this mixture,

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Rosa Cooking