How to Make Hazelnut Chocolate Balls
These little gems of a cookie will melt in your mouth. They’re reminiscent of chocolate truffles, but the hazelnut balls pack more crunch. Hazelnut chocolate balls look very elegant when presented in paper candy cups, so try this recipe to impress your guests.
Preparation time: 1 hour; includes chilling
Baking time: 10 minutes
Yield: 2-1/2 dozen
4 ounces high-quality bittersweet or semisweet chocolate, finely chopped
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup confectioners’ sugar, sifted
1-1/4 cups toasted, skinned, and finely ground hazelnuts
Confectioners’ sugar for garnish
Melt the chocolate in a double boiler over hot water. Stir often with a rubber spatula to ensure even melting. Set aside to cool slightly.
Using a mixer, beat the butter until light and fluffy, about 1 minute. Add the confectioners’ sugar and mix together until smooth. Add the melted chocolate and blend until creamy.
Scrape down the sides of the bowl frequently with a rubber spatula. Add the hazelnuts and blend well.
Cover the mixture with plastic wrap and chill for at least 30 minutes.
Line a cookie sheet with parchment paper. Preheat the oven to 300 degrees. Pinch off pieces of the dough and roll into 1/2-inch balls. Place the balls on the cookie sheet, with 1 inch between them.
Bake for about 10 minutes, until set. Remove the cookie sheet from the oven and transfer the cookies to racks to cool.
When the cookies are cool, dust the tops with confectioners’ sugar. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Per serving: Calories 62 (From Fat 41); Fat 5g (Saturated 2g); Cholesterol 5mg; Sodium 0mg; Carbohydrate 5g (Dietary Fiber 0g); Protein 1g.