Step 1

Bring the cream to a boil and pour it over the chopped chocolate; stir until it melts. Let cool. Toast the hazelnuts in a 350°F oven for about 10 minutes. Remove from the oven and let cool.

Step 2

Blend them in a food processor with the sugar, obtaining a powder; combine this mixture with the egg whites, the honey, and the cocoa powder until you obtain a thick batter. Place the batter in a pastry bag with an open star tip; pipe small dollops on a baking tray lined with parchment paper. Bake at 400°F for 10-12 minutes; remove from the oven and let cool, then spread half with a bit of the melted chocolate and top with another cookie to form little sandwiches.