Hazelnut Chocolates
Fat: 143.24 g Protein: 28.06 g CHO: 20.55 g Kcal: 1,484
Notes
Mo’s tip: You can roast and chop whole hazelnut kernels if you prefer not to use ready prepared ones. They will keep for several days in the fridge.
If you make 10 then each one will have: 14.32g fat / 2.80g protein / 2.05g CHO
Ingredients
- 2g Cocoa Powder
- 80g Chocolate – LINDT 90% DARK SUPREME
- 12g Coconut virgin oil – BIONA ORGANIC
- 12g Hazelnuts kernels
- 6g Cacao butter – SEVENHILLS ORGANICS
- 120g Hazelnuts – MORRISONS chopped and roasted
Instructions
- You will also need a few drops of liquid sweetener and vanilla extract. Reserve the 40g of Lindt chocolate, 2g of coconut oil, 6g of cacao butter, 15g of chopped hazelnuts and 12g of hazelnut kernels.
- Grind the remaining 105g of chopped hazelnuts as fine as you possibly can, it should be a paste.
- Melt the remaining 10g of coconut oil and 40g of Lindt in a small pan with the cocoa, sweetener, and vanilla.
- Stir the ground hazelnuts into the chocolate mix and stir until well combined.
- This mixture needs to be divided into 10 equal balls. Using the reserved hazelnut kernels, press one into the centre of each ball, making sure you cover the nut well.
- Place the balls in the fridge to set.
Coating: - Melt together the reserved 40g Lindt, 6g cacao butter and 2g coconut oil.
- Stir in the reserved chopped hazelnuts.
- Dip each ball into the cooled coating until covered then return to the fridge to set. I found lifting in and out using a fork was best for this task.
- You may have a little residue of chocolate coating, leave to set and serve equally with the chocolates. Serve in pretty petit fours cases.
WARNING: choking hazard - contains a whole nut
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