Chocolate balls with hazelnut and dates
Go back to all recipesHere's how you do it:
Weigh 200g coconut milk and 150g chocolate in a saucepan. Let it melt together over low heat.
Blend the dates, hazelnut, salt and vanilla sugar in the food processor. Add the melted chocolate and blend again.
Then place the mixture in a silicone mold (with many small holes for balls). Scrape the top of the mixture so that it lies in the mold as hemispheres and press a single whole hazelnut into each "ball".
Place them in the freezer until they are approximately at refrigerator temperature.
Melt the chocolate and coconut oil for coating in a water bath.
Remove the hemispheres from the freezer and assemble them into whole balls.
Dip the balls first in the melted chocolate and then in the chopped hazelnuts. Refrigerate the balls until ready to eat.
Enjoy!
Content:
Contents:
200 g coconut milk
150 g chocolate
200 g dates
40 g chopped hazelnuts
Fingertip of salt
1 tsp vanilla sugar
Whole hazelnuts
Coating:
"Enough" chocolate
1 tbsp. coconut oil
Chopped hazelnuts