Halva and Peanut Cookie Walnuts

In a bowl, combine the chocolate and halva.

Heat the cream to 80–85°C, pour it over the chocolate, and mix thoroughly.

Add the peanut butter and process the mixture with an immersion blender.

Cover the finished ganache with plastic wrap pressed directly onto the surface and refrigerate for 5–6 hours.

In a bowl, combine the butter, peanut butter, powdered sugar, and eggs.

Whip the mixture until fluffy.

Add the baking soda, lemon juice, and flour. Knead into a dough.

Shape into small balls for the walnut iron (mine were 7 g each).

Bake the walnut shells until done.

Let the finished halves cool, then fill them with the cream.