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Nama chocolate ganache and butter cream are sandwiched between chocolate cookies. Both the buttercream and nama chocolate melt in your mouth and are very delicious. They also make great gifts if you wrap them in the perfect Valentine's Day wrapping. All of the wrapping materials were purchased at 100-yen stores. Each step is easy, so please give it a try. Correction in the subtitle: 03:58 ~ bake at 170°C for 12~15 minutes. Sorry for the mistake. ▷Ingredients (14-16 pieces + coffee bean cookies) ■Chocolate cookies 120 g unsalted butter 60 g powdered sugar 50 g couverture sweet chocolate 1 egg yolk 220 g cake flour 20 g ground almond 10 g cocoa powder ▷How to make 1. Make the chocolate cookies. Melt the sweet chocolate in a pan of simmering water. Add powdered sugar to unsalted butter and mix until smooth. Add the melted chocolate and egg yolks in this order. 3. Sift in cake flour, ground almond and cocoa powder, and mix until powdery. 4. Divide the dough in half, wrap in plastic wrap, roll out to 4mm thick, and refrigerate for 1 hour. 5. Cut the cookie dough into 5.5cm x 5cm heart shapes and bake in a preheated oven at 170℃ for 12 to 15 minutes. ※Roll out the leftover cookie dough into 4g portions and use a card to make streaks like coffee beans, and bake in a preheated oven at 170℃ for 13 to 16 minutes. ■Chocolate buttercream 70 g sweet chocolate 70 ml heavy cream 70 g unsalted butter ■Chocolate ganache 50ml heavy cream 60g sweet chocolate 4 g unsalted butter ▷How to make: 6. Make the buttercream. Melt the sweet chocolate in a saucepan over simmering water, add the heavy cream in two parts and mix until smooth. Remove from the water bath and allow to cool. 7. Beat the room temperature unsalted butter with a hand mixer until it turns white, then add the cream in 3 batches, beating well each time. Put the mixture into a piping bag fitted with a round tip. 8. Make the ganache. In a small saucepan, bring heavy cream to a boil over medium heat. 9. Add the sweet chocolate and stir until smooth. Add the unsalted butter and stir until the butter is melted. Place in a squeeze bag. 10. Squeeze buttercream and ganache mixture onto cooled cookies and place between cookies. Refrigerate buttercream until chilled and set. Thank you for always leaving comments. I read each and every one of them with great care. I appreciate it. Your comments encourage me to create videos, so I hope you will continue to feel free to leave me a comment. ▷instagram： https://www.instagram.com/hidamaricooking ▷About HidaMari Cooking： I started making sweets in 2017. The name "HidaMari Cooking" was given in the hope that people who watched the video would feel as if they were surrounded by warm sunlight. Thank you for all your heartwarming comments. I wish you a wonderful day.