Have you ever been in the situation where you need to whip up some kind of chocolatey treat but only have hazelnuts and chocolate on hand? No? Oh. Well next time that sitch occurs (and it will) remember this recipe and also remember to thank me/apologise to me later.
These babies have a little bit of a Nutella-y slash Ferrero Rocher vibe going on, minus the obvious grossness that comes along with drinkin’ cow’s milk.
- 200 grams vegan chocolate, broken into pieces
- 1/3 cup hazelnuts
- Preheat your oven to 180°c and line a small baking tray with baking paper.
- Spread the hazelnuts over the tray and roast for 10 minutes until they start to brown. Remove and allow to cool.
- Once cool you should be easily able to remove the skins by gently rolling the hazelnuts in your fingers.
- Set aside 16 whole hazelnuts and roughly chop the rest into fine pieces.
- Half fill a saucepan with water and bring to the boil over medium-high heat.
- Sit a bowl on top of the saucepan (you don’t want the water touching the bowl) and add in the chocolate.
- Stir over the heat until the chocolate has melted, then remove from the heat.
- Add half a teaspoon of melted chocolate to the bottom of each silicone chocolate mould.
- Drop a whole hazelnut into the middle of each mould and then fill to the top with chocolate.
- Sprinkle the chopped hazelnuts on top and pop in the fridge to set for at least 1 hour.
- Once set, gently remove from the mould before serving.