Kinder Ganache for Walnut Cookies

Finely chop the chocolate and place it in a tall container.

Heat the heavy cream to 80 °C (175 °F).

Pour the hot cream over the chocolate and let it sit for 1 minute.

Blend with an immersion blender until a smooth emulsion forms.

Add the room-temperature butter and blend again until glossy.

Pour into a 1.5–2 cm even layer and cover tightly with plastic wrap pressed directly onto the surface. Chill in the refrigerator for 2–3 hours to set.

If the ganache feels too firm, let it sit at room temperature for 20 minutes.

Transfer to a piping bag and pipe into each cookie half.