Crunchy hazelnut chocolate pralines
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- Abigail Donnelly
- Makes 8 (or 12 small)
- Easy
- 15 minutes
- 15 minutes
- Woolworths Spumante Doux Sparkling Wine
Ingredients
- 125 g sugar
- 200 g hazelnuts, lightly toasted
- 200 g milk chocolate, melted
- For the glaze:
- 100 g dark chocolate, melted
- 50 g flaked almonds, lightly toasted
- Salt, a pinch
Cooking Instructions
Place the sugar in a saucepan over a medium heat and whisk continually until it has dissolved and caramelised. Pour in the hazelnuts, gently stir to coat in the sugar, then pour onto a silicon mat to set.
Once cooled, place the hazelnut brittle in a food processor and blitz until it resembles a powder.
Mix the chocolate with the hazelnut powder. Roll tablespoons of the mixture into balls, place on a silicon mat and chill to set.
To make the glaze, combine all the ingredients in a bowl. Using a fork, gently drag the hazelnut balls through the glaze mixture. Place back onto the silicon mat and chill to set.
Cook's note: Super impressive as a post-dessert dinner- party treat. Practice saying: ‘And you thought I'd bought these, ha!’
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