1. Melt chocolate and butter together, stirring until combined.

2. Beat eggs and sugar until light and fluffy, about 6 minutes.

3. Pour the chocolate mix into the egg mixture and stir until well combined.

4. In a separate bowl, mix dry ingredients and add to chocolate mix, stirring with a spoon until just combined.

5. Transfer the dough to a bowl and cover with a plastic wrap and put into the fridge for about an hour.

6. After cooling, create balls of dough, each weighing 60 grams.

7. Flatten the dough in the palm of your hand or on the work surface and place a praline inside each one and carefully create a tight ball around each praline.

8. Prepare a cookie sheet with parchment paper

9. Place no more than 5-6 cookies on each cookie sheet with plenty of space between each cookie

10. Bake each batch for 10-12 minutes in the center of the oven.

11. Still hot, right out of the oven, place a slighly larger cookie cutter over each cookie, and with gentle movements round out each cookie.

12. Drizzle with pistachio cream and decorate with chopped up pistachios.

13. Allow to cool completely before eating.

Peanut Butter Pralines:

1. Melt white chocolate in the microwave with 20 second intervals, stirring between each interval (be careful, white chocolate burns easily) or over a double boiler.

2. Once melted, mix with the peanut butter.

3. Put mixture in a piping bag and pipe mixture into semi-circular silicon molds, then put them in the freezer for 30 minutes or until solid.

4. Once frozen, pop the pralines out of their molds and into a bowl. Place the bowl back in the freezer again until ready for use.

Pistachio Pralines:

1. Melt white chocolate in the microwave with 20 second intervals, stirring between each interval (be careful, white chocolate burns easily) or over a double boiler.

2. Add the pistachio paste and oil and at this point it can be helpful to use an imersion blender to make everything nice and smooth.

3. Put mixture in piping bag  and pipe mixture into semi-circular silicon molds, then put them in the freezer for 30 minutes or until solid.

4. Once frozen, pop the pralines out of their molds and into a bowl. Place the bowl back in the freezer again until ready for use.