Ingredients

The following ingredients have 12 Servings
  • 50 grams milk chocolate
  • 10 grams butter
  • 50 grams toasted and blanched hazelnuts (chopped, toasted and skinless)
  • 50 grams chocolate hazelnut spread (Nutella)
  • 1 teaspoon cocoa powder (unsweetened )
  • 12 whole hazelnuts (skinless)
  • 100 grams dark chocolate

Instruction

  • Line a small baking sheet with parchment paper and set it aside.
  • In a small heatproof bowl, melt the milk chocolate with butter in the microwave or on top of a double boiler.
  • Remove from heat and add the chopped hazelnuts, Nutella and cocoa powder.
  • Stir together until all the ingredients are properly combined.
  • Transfer to the refrigerator for 3-5 minutes or until the mixture begins to harden.
  • With the help of a small ice cream scooper, portion 12 balls of chocolate, approximately 1-inch in diameter and place them on the parchment-lined pan.
  • Gently press a whole hazelnut into the top of each chocolate Baci ball.
  • Transfer the Baci balls to the refrigerator for 2-3 minutes.
  • Meanwhile, place the dark chocolate in a heatproof bowl, over a pot of hot, barely simmering water. 
  • Once the chocolate is almost melted, remove the pan from the heat and whisk the chocolate until completely melted. Leave the bowl in place, over the pot of hot water.
  • Dip the chocolate balls in chocolate.
  • Place on the parchment-lined baking sheet and allow for chocolate to dry.
  • Enjoy.