The crunchy, nutty sweetness of this elegant treat surely makes it worthy of its gold wrapper.
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INGREDIENTS
3 cups of roasted hazelnuts for the filling
Some hazelnuts for the centers
1 cup of chocolate-hazelnut spread
16 ounces of milk chocolate
6 ice cream waffle cones
SUPPLIES
A food processor
A mixing bowl
A spatula
A scoop
A cutting board
Some parchment
A couple of precision dipping tools
DIRECTIONS
Crush the cones into small pieces.
Grind the nuts for the filling. You want a fine grind, but stop before you make hazelnut butter.
Gradually mix the ground hazelnuts into the chocolate-hazelnut spread until it’s thick enough to form into balls.
Scoop some of the mixture, insert a hazelnut into the center, and roll it into a ball.
Roll the ball in the crushed cones to coat it evenly.
Give it another roll to make sure the crumbs adhere.
Place the ball on a lined cutting board.
Continue with the rest of the mixture and place the balls in the freezer for about 15 minutes.
Melt the milk chocolate, then dip a ball into the chocolate, let the excess drain, and place it on a lined cutting board.
Place them in the refrigerator for about 5 minutes, then give them a second coat of chocolate.
Return them to the refrigerator for another 5 minutes to allow them to completely set.
