Hazelnut milk with ganache thumbprints

To make the hazelnut milk, place the hazelnuts in a bowl. Add the cold water and allow the hazelnuts to soak in the refrigerator, covered, for at least 8 hours, or overnight.

Once the hazelnuts have soaked overnight, transfer to a blender and add ¼ tsp vanilla extract. Blitz until completely smooth and white in colour. Line a fine-meshed sieve with a coffee filter or cheesecloth and set over a large container. Strain the hazelnut milk and set the pulp aside. If you are using a coffee filter, this step can take as long as 30 minutes or longer. Refrigerate the milk until ready to serve.

Preheat the oven to 160°C, gas mark 2.

To make the thumbprint cookies, place 125g of softened butter and caster sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat until light and creamy – approx. 8 minutes.

Meanwhile, chop 100g of dark chocolate and place it in a bowl placed over a pot of simmering water. Melt and then cool slightly.

Add the remaining vanilla extract, egg yolk and the cooled, melted dark chocolate. Then add the sifted flour and cocoa to form a soft dough. Wrap the dough in cling film and refrigerate for 30 minutes or until firm.

Roll tablespoons of the mixture into balls and place on 2 large lined baking trays. Use your thumb or the back of a measuring spoon to press an indent in the middle of each cookie. Bake for 12-15 minutes. Remove the tray from the oven and allow the cookies to cool slightly.

Meanwhile, make the ganache. Chop the remaining dark chocolate and place it in a medium bowl along with the remaining butter. Heat the cream to just below boiling point and pour over the chocolate and butter. Allow to stand for a few minutes then whisk until smooth.

Drop or pipe spoonfuls of the ganache into the middle of the cookies.

Serve the cookies with the chilled hazelnut milk.