Mónica Mateos

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Nutella truffles

Name: Nutella truffles
Prep time: 30 min
Cook time: 30 min
Yield: 12
Cuisine: Internacional
Ingredients: 1 Cup of hazelnut; 1/2 Cup of nutella; 1/4 of Cup of cocoa; 1/2 tablespoon of honey; 1/4 of Cup of dark chocolate molten; 1 Cup of chocolate chip molten; 1 teaspoonful of coconut oil molten; 1 Cup of hazelnut peeled, toasted and chopped

30 minutes

Easy

12 servings

Mónica Mateos

If you are a lover of hazelnuts and chocolate, these ferrero truffles will delight you, they are creamy on the inside and crispy on the outside, which gives them a unique and delicious touch, they are also super easy and quick to make.

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Ingredients

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1 Cup of hazelnut
1/2 Cup of nutella
1/4 of Cup of cocoa
1/2 tablespoon of honey
1/4 of Cup of dark chocolate molten
1 Cup of chocolate chip molten
1 teaspoonful of coconut oil molten
1 Cup of hazelnut peeled, toasted and chopped

Preparation

Preheat oven 150 ° C.

In a tray, bake the hazelnuts until golden brown.

Being careful not to burn yourself, rub them with your hands until they are completely peeled and reserve half and the other finely.

In a processor, add the nutella, the whole hazelnuts, the cocoa, the melted bitter chocolate and the honey. Process until you have a masita.

In a bowl and with the help of a spoon, mix until you have a homogeneous consistency. Make small balls and reserve.

Freeze for 10 minutes until the mixture is firm.

Melt the chocolate chips and coconut oil in the microwave or in a bain-marie until you have a smooth and shiny chocolate, add the previously chopped hazelnuts and mix. With the help of a fork, immerse the balls in the chocolate until they are completely covered and place them on waxed paper and wait for them to harden.

Serve cold