Small Truffles Nutella Hazelnut-Coated
Instructions
Coarsely chop the chocolate, place it with the butter in a small saucepan and let it melt in a Bain-Marie.
Beat the egg with two tablespoons of sugar in a bowl and when it is well fitted add a tablespoon of cocoa, sifted.
In another pan heat the cream and the remaining sugar, remove from heat and add the yolk, the melted chocolate and two tablespoons of Nutella, stirring quickly.
Let cool in the refrigerator until the mixture has become consistent.
Toasted hazelnuts, putting them on an ovenproof plate, infornatele to 180 degrees for about ten days, minutes, and chop coarsely.
After having placed the chopped hazelnuts on a plate, remove with a spoon from the cooled mixture of doses as large as a walnut, give them with your hands a rounded and finally rotolatele in hazelnuts.
Keep the truffles in the refrigerator until serving.
Ingredients and dosing for 4 persons
- 100 G = = Chocolate
- Abundant of bitter cocoa powder
- 2 tablespoons of nutella
- 25 g of butter
- 3 tablespoons of sugar
- 1 egg yolk
- 50 G = = Cream
- Chopped hazelnuts