Wafer rolls “Neujährchen” | Recipe

Prepare the fillings the day before. To do this, roughly chop the dark and white chocolate coating and place each in a separate bowl. Set aside a little of each type for decoration. If desired, chop the decorative chocolate a little finer.

Bring the first cream to the boil in a saucepan and pour it over one of the types of chocolate. Stir until the chocolate has dissolved. Repeat with the other cream.

Cover both bowls and refrigerate overnight.

The next day, prepare the "Neujährchen". To do this, bring the sugar candy and water to the boil in a saucepan until the sugar has dissolved. Remove from the heat and leave to cool.

Beat the butter, vanilla sugar or ground vanilla, cinnamon and salt with a hand mixer until fluffy. Gradually stir in the eggs. Briefly stir in the sugar water. Finally, add the flour and mix the mixture into a smooth dough. Cover the dough and refrigerate for at least 1 hour.

Grease the wafer cone maker machine and bake the dough in batches into thin, golden brown wafers. Immediately roll each wafer into a roll or cone while still hot.

Immediately after cooling, layer and store the wafer rolls/cones in a airtight tin to keep them crispy.

Now whip the cold chocolate creams with the whisk attachment of a hand mixer until they become firm. Fill each chocolate cream into a separate piping bag and fill the cooled ice cream cones with them.

Sprinkle decoratively with the reserved chopped chocolate of the other variety. Serve immediately.