Receta Hazelnut Dark Chocolate
- Recipe adapted from Apples For Jam by Tessa Kiros (pg319)
- Hazelnut Dark Chocolate (Hazelnut Chocolate Balls)
- Ingredients
- 16 Pieces Loacker Hazelnut Bite Size Wafer Cookies
- 250 g Roasted Peeled Hazelnuts, chopped quite finely
- About 180 to 200 g Nutella Chocolate Hazelnut Spread
- 250 g Dark Chocolate
Method
Crumble the cookies into a bowl and the hazelnuts and about two-thirds of the hazelnut spread to start with. Mix together until it all looks a bit like mud cake. Try rolling a small portion into a ball, if it breaks up; mix in more chocolate hazelnut chocolate spread until it will hold a shape. If the weather is hot, put the mixture into the fridge for a while before rolling.
Line a tray or large flat plate with foil. Roll slightly heaped teaspoonfuls of mixture between your cool palms into compact little balls. Put them on the tray and into the fridge for an hour or so to firm up.
Melt the chocolate in the top of a double boiler, making sure that the water doesn’t touch the top bowl. Remove from the heat and let the chocolate cool for a few minutes. Drop the balls in one by one, turning them around so that they are completely covered. Return them to the tray, where they will flatten a bit on the bottom. Let them set completely, even in the fridge for the first half an hour or so if the weather’s hot. Bring them out to room temperature and store in a tin in a cool dark place (or in the fridge in hot weather). They will keep for a couple of weeks.
Makes about 35