White and brown hazelnut balls

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Lightly roast ground hazelnuts in a pan without fat, remove them immediately and let them cool down. Heat the cream, break the chocolate into pieces and melt in it while stirring. Finally add roasted hazelnuts, put them into a bowl and let them cool down a bit. Then refrigerate for about 2 hours. Stir the truffle mixture until creamy with the whisks of the hand mixer and put it into a piping bag with perforated spout. Pour the hazelnut truffle cream into the hollow spheres, fill them to the brim and put them in a cool place for about 1 hour. In the meantime, also lightly roast chopped hazelnuts in a pan without fat, put them on a large flat plate and let them cool down.

2. 2

   Chop the chocolate coating separately and melt each with half a cube of coconut oil on a hot water bath. Place balls one after the other on a round praline fork and dip briefly into the white or dark chocolate coating, or pour a tablespoon over them. Drain a little on the praline grid and then turn the balls in the chopped hazelnuts. Put the hazelnut balls in a cool place for about 1 hour. Place them in chocolate sleeves and keep them in a cool place until you eat them. Results in 63 pieces

Nutrition Facts

KCAL
90 kcal

CARBS
6 g

FATS
7 g

PROTEINS
1 g