Hazelnut Bonbons
Prep Time
60 minutes
Porties
Serveert 24
Niveau
Easy
If you love hazelnuts, chocolate, and no-fuss treats, you’re in for a real treat! These hazelnut truffles are made with just a few simple ingredients—crunchy biscuits, roasted hazelnuts, and creamy hazelnut spread. After a quick dip in silky white chocolate, they turn into the ultimate melt-in-your-mouth snack. The hardest part? Waiting for them to set without sneaking one (or five) from the tray!
Ingrediënten
To prevent sticky hands, lightly grease your hands with a drop of sunflower oil. This helps shape smooth, even balls.
Use a fork or skewer to dip the balls into the melted chocolate. This avoids fingerprints and ensures an even coating. Let excess chocolate drip off before placing them on the baking paper.
If you’re short on time, you can chill the coated balls in the fridge for about 10-15 minutes to speed up the hardening process.
For a neat and beautiful garnish, slightly warm the hazelnut spread (about 10 seconds in the microwave) to make it easier to drizzle. Use a piping bag or spoon to drizzle thin lines.
Store the hazelnut balls in an airtight container in a cool place or in the fridge. They will stay fresh for about a week. For a softer bite, let them come to room temperature before serving.
Substitute white chocolate with your preferred type of chocolate.
If you love hazelnuts, chocolate, and no-fuss treats, you’re in for a real treat! These hazelnut truffles are made with just a few simple ingredients—crunchy biscuits, roasted hazelnuts, and creamy hazelnut spread. After a quick dip in silky white chocolate, they turn into the ultimate melt-in-your-mouth snack. The hardest part? Waiting for them to set without sneaking one (or five) from the tray!
Stappenplan
1 Finely grind the petit beurre biscuits using a food processor. |
2 Finely grind the roasted hazelnuts using a food processor. |
3 Place the finely ground biscuits, hazelnuts, and hazelnut spread in a bowl. Mix until well combined. |
4 Take 12 grams of the hazelnut mixture, press it firmly in your palm, and roll it into a ball. Repeat for the rest of the mixture. Place the balls on a sheet of baking paper and freeze them for 30 minutes to firm up. |
5 Melt the white chocolate using a double boiler. |
6 Fully coat the chilled hazelnut balls in the melted white chocolate and place them on a sheet of baking paper. Let them harden at room temperature. |
7 Put the 25 grams of hazelnut spread into a piping bag and drizzle thin lines over the balls for garnish. |
