Chocolate candies with hazelnuts
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 56, total fat 3 G., saturated fats 2 G., proteins 0 G., carbohydrates 6 G., fiber 0 G., cholesterol 2 mg, sodium 27 mg, sugar 6 G.
Calories 56, total fat 3 G., saturated fats 2 G., proteins 0 G., carbohydrates 6 G., fiber 0 G., cholesterol 2 mg, sodium 27 mg, sugar 6 G.
Treat your loved ones to delicious handmade chocolates. One of the main ingredients is chocolate-hazelnut spread (such as Nutella). It infuses the chocolate with a wonderful hazelnut flavor, which is enhanced by the whole hazelnut embedded in each candy. Each candy is half-dipped in melted chocolate, giving it a sophisticated look. Once the candies have completely set, they can be placed in paper molds and gift-wrapped.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 36 whole blanched hazelnuts (about 1/3 cup)
- 0.5 cup powdered sugar
- 0.5 cups puffed rice (breakfast cereal)
- 0.5 tsp coarse salt
- 0.5 cup chocolate-hazelnut spread
- 2 tablespoons unsalted butter, melted
- 110 g semi-sweet chocolate, chopped
- 2 tsp. confectionery fat
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Recipes with similar ingredients: hazelnuts, chocolate-nut butter, semi-sweet chocolate, margarine, puffed rice
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Place the hazelnuts on a small baking sheet and bake until golden brown, 10-12 minutes. Let cool completely.
- Line a baking sheet with parchment or waxed paper and set aside.
- Combine the powdered sugar, puffed rice flour, and salt in a food processor and pulse until smooth. Add the chocolate-hazelnut spread and butter. Process until the mixture comes together when squeezed in your hand.
- Roll the chocolate mixture into balls, press a nut into the center of each ball so the top is visible, and place them on the prepared baking sheet. Freeze the candies until firm, about 20 minutes.
- Place the chocolate and shortening in a small bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and the mixture is smooth. Carefully insert a toothpick into the top of the candy, near the nut, and dip the bottom into the melted chocolate.
- Let the excess chocolate drip into the bowl and return the dipped candy to the baking sheet. Remove the toothpick and smooth out the remaining puncture mark with your fingertip. Repeat with the remaining candies. Refrigerate for 20 minutes.
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