1. Break the chocolate into small pieces and mix with whipped cream; heat over water and stir until melted, keep warm for later use
2. Soften the butter, add powdered sugar and salt to beat
3. Add the egg liquid in portions and beat well; add the chocolate cream from step 1 in two portions and beat well
4. Cocoa powder and low powder are mixed through a sieve and added to step 3; mix well with a spatula
5. Put the tooth chrysanthemum mouth into the piping bag, and then put the batter; squeeze out the cookies on the baking tray; put them in the preheated oven, 170 degrees for 20 minutes, pay attention to the bottom of the cookies in the last few minutes, and be careful to overbake them
Tips:Pay attention to the bottom of the cookie in the last few minutes, and be careful of overbake.
