Crumble the cocoa cookies in a bowl.
Add the milk and hazelnut spread, mixing until you get a smooth mixture.
Form balls with the mixture and insert a hazelnut in the center of each.
Melt the chocolate in a bain-marie, add the chopped hazelnuts, and dip each ball in it.
Place the treats on a baking sheet lined with parchment paper and let them cool in the refrigerator until the chocolate hardens.
Store in a cool, dry place, away from light and heat sources.
You can store them in the refrigerator for up to four days!
Italy
| Energy (kcal) | 444.93 |
| Carbohydrates (g) | 48.89 |
| of which Sugars (g) | 30.69 |
| Fat (g) | 24.71 |
| of which Saturates (g) | 11.1 |
| Protein (g) | 7.13 |
| Fiber (g) | 2.58 |
| Sale (g) | 0.28 |
