Chocolate Dipped Hazelnut Balls
- For the dough
- 75 grams softened Margarine
- 35 grams sifted powdered sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 1 medium egg
- 1 egg yolk
- 50 grams Dark chocolate (finely chopped)
- 50 grams ground Hazelnuts
- 150 grams Pastry flour
Beat the margarine, powdered sugar and vanilla sugar until light and fluffy. Add the salt, egg and egg yolk and mix well. Stir in the chopped chocolate, ground hazelnuts and flour and mix until a smooth dough is formed. Wrap with plastic wrap and refrigerate for 1 hour.
Shape the dough into hazelnut-sized balls and place on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C/160°C convection/gas mark 2-3 (approximately 350°F/325°F convection) for 15 minutes. Remove from the oven and cool on a wire rack.
For the coating: Toast the chopped hazelnuts in a dry pan until golden brown, then transfer to a shallow dish. Coarsely chop the dark and milk chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Dip the cooled hazelnut balls into the chocolate and place on a baking sheet lined with parchment paper. Sprinkle with the chopped hazelnuts, allow the chocolate to harden and serve.