Homemade Baci Chocolates

Ingredients

• 3.5 oz (100g) milk chocolate
• 7 oz (200g) dark chocolate ((70% cocoa))
• 2 tablespoons (30g) unsalted butter
• 70 g (heaped 1/2 cup) chopped hazelnuts
• 100 g (1/3 cup) hazelnut spread
• 20 whole hazelnuts

Steps

1. 1

   Melt the milk chocolate and butter in Bain Marie (a bowl sitting on top of a pot of gently simmering water). Once melted turn off the heat and add the chocolate hazelnut spread and the chopped hazelnuts, mix to combine.

2. 2

   Let the mixture cool then put it in the fridge to stiffen up for at least 1 hour.

3. 3

   Roll the mixture into small balls (about ½ tablespoon size) and press a whole hazelnut on top of each chocolate. Put them back in the fridge to chill.

4. 4

   Meanwhile, melt the dark chocolate in a Bain Marie. Once melted, remove the bowl from the heat and let the chocolate cool for 5-10 minutes.

5. 5

   Prepare a baking tray lined with baking parchment and sit a cooling rack on top, set aside.

6. 6

   One at a time, spoon the dark chocolate over each ball and place them on the cooling rack. Leave the chocolates at room temperature to set then serve.