Cacao & hazelnut ferrero rocher balls

Ingredients

  • 200g roasted chopped hazelnuts
  • 1 tblsp cacao powder
  • 1 tblsp maple syrup
  • 1 tsp vanilla extract
  • pinch sea salt
  • 35g 70-85% cocoa chocolate
  • 12-14 whole hazelnuts

Method

  • Keep 2 tablespoonfuls of chopped hazelnuts aside in a small bowl.
  • Place the rest of the chopped hazelnuts in your food processor and blitz until smooth. Add the cacao powder, maple syrup, vanilla extract and sea salt.
  • Melt the chocolate in a small bowl set over a larger bowl of boiling water.
  • Roll the hazelnut mixture into 12-14 bite-size balls and pop a whole hazelnut in the centre of each ball.
  • Dip in the melted chocolate and sprinkle with the chopped hazelnuts.
  • Place in the fridge for half an hour before serving.