Chocolate Dipped Hazelnut Balls
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 172 mg | (4 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
- for the coating
- 100 grams chopped Hazelnuts
- 100 grams Dark couverture chocolate
- 100 grams Milk chocolate couveture
Preparation steps
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.