Make chocolate sweets with your own hands and they will turn out no worse than purchased. The basis of sweets will be a mixture of chocolate-nut paste and cereal breakfast cereals. The texture is quite interesting, delicate and at the same time with lots of crispy pieces. Add some butter and icing sugar and roll the balls from the mixture. Insert in the middle whole hazelnuts and dip the balls in melted chocolate, covering them so that the candies look like chestnuts. Share with friends: 
Time: one hour. Difficulty: easy Quantity: 32-36 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 36 whole blanched hazelnuts (approximately 1/3 Art.)
- 0.5 tbsp. powdered sugar
- 0.5 tbsp. fried rice (breakfast cereals)
- 0.5 tbsp. chocolate nut paste
- 1.5 tbsp. l (75 gr.) Melted butter
- 120 gr. dark chocolate granules
- 2 tsp vegetable fat
Recipes with similar ingredients: hazelnuts, powdered sugar, rice airy, chocolate-nut paste, butter, chocolate bitter margarine
Recipe preparation:
- Preheat the oven to 175 ° C. Sprinkle nuts on a small baking sheet and fry in the oven until golden brown, 10-12 minutes. Cool. Pour hazelnuts into a glass and cover with a waxed baking sheet. paper.
- Meanwhile, in a food processor, mix powdered sugar, crispy rice and 0.5 tsp salt and grind by pressing the button about 20 times. Add the chocolate nut paste and melted butter. Stir until the mixture collects into lumps by pressing button about 15 times; the mixture should be dry to the touch, but stick together during compression.
- Fill the dough with a teaspoon and roll the balls, lay them on prepared baking sheet. Stick a nut into each ball and then shape the ball again, leaving a piece of hazelnut open from above. Put the balls in the freezer for at least 20 minutes, so that they harden.
- In a small microwave bowl, place the chocolate granules, fat and a pinch of salt. Microwave until pellets are at the bottom do not start to melt, 1.5-2 minutes. Then stir until mixture is completely does not melt and does not become homogeneous. Gently stick a toothpick into the upper half of the ball, without falling into the nut, and dip in melted chocolate, leaving the top half uncovered. Give drain excess chocolate and place the ball again on a baking sheet. Use a finger to smooth the hole in the toothpick. Repeat the same with the rest of the balls. Refrigerate for about 20 minutes, so that they froze. Chocolates can be stored in closed containers in the refrigerator for 5 days.
