Mónica Mateos

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Mónica Mateos

Nutella truffles

20 mins

10 mins

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Mónica Mateos

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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

12 portions

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1 cup hazelnut
1/2 cups nutella
1/4 cups cocoa
1/2 tablespoons bee honey
1/4 cups dark chocolate, molten
1 cup chocolate chip, molten
1 teaspoon coconut oil, molten
1 cup 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