Time: 1 hour.
Complexity: easily
Quantity: 32-36 pcs.

Make your own chocolate candies, and they'll be just as good as store-bought. The base is a mixture of chocolate-hazelnut spread and puffed rice cereal. The texture is quite interesting, delicate yet full of crunchy bits. Add a little butter and powdered sugar and roll the mixture into balls. Insert a whole hazelnut into the center and dip the balls in melted chocolate, coating them to resemble chestnuts.

Ingredients:

• 36 whole blanched hazelnuts (about 1/3 cup)
• 0.5 cup powdered sugar
• 0.5 cups toasted puffed rice (breakfast cereal)
• 0.5 cup chocolate-hazelnut spread
• 1.5 tbsp (75 g) butter, melted
• 120 gr. dark chocolate granules
• 2 teaspoons of vegetable fat

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

hazelnuts, powdered sugar, puffed rice, chocolate-nut butter, butter, dark chocolate, margarine

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Spread the hazelnuts on a small baking sheet and toast until golden brown, 10-12 minutes. Let cool. Transfer the hazelnuts to a glass and line the baking sheet with waxed paper.
Step 2
• Meanwhile, in a food processor, combine the powdered sugar, crispy rice flour, and 1/2 teaspoon salt and pulse about 20 times. Add the chocolate-hazelnut spread and melted butter. Process until the mixture comes together, pulse about 15 times; the mixture should feel dry to the touch but hold together when squeezed.
Step 3
• Scoop the dough with a teaspoon and roll into balls. Place them on the prepared baking sheet. Insert a hazelnut into each ball, then shape the dough into a ball again, leaving the hazelnut exposed at the top. Place the balls in the freezer for at least 20 minutes to firm up.
Step 4
• Place the chocolate chips, shortening, and a pinch of salt in a small microwave-safe bowl. Microwave until the chips begin to melt, 1.5 to 2 minutes. Stir until the mixture is completely melted and smooth. Carefully insert a toothpick into the top half of the ball, avoiding the nut, and dip it into the melted chocolate, leaving the top half uncovered. Let any excess chocolate drip off and return the ball to the baking sheet. Smooth out the toothpick hole with your finger. Repeat with the remaining balls. Refrigerate for about 20 minutes to set. The chocolates can be stored in a sealed container in the refrigerator for up to 5 days.

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