Chocolate truffles filled with hazelnut spread: small sweets perfect to accompany coffee, for snacks, or as a dessert. They can be stored in the refrigerator for up to 4 days.
Finely chop the biscuits until they become flour.
Combine the biscuits with Greek yogurt and cocoa powder; mix until you obtain a dough that can be worked by hand.
Form balls with the mixture and create a small hollow in the center with your fingers.
Place half a teaspoon of hazelnut spread in each hollow, close them, and reshape the balls.
Transfer the truffles to the freezer for 10-15 minutes.
Melt the dark chocolate in a bain-marie and prepare the chopped hazelnuts.
Dip the truffles in the melted chocolate, coat them with the chopped hazelnuts, and let them set in the refrigerator for a few minutes before serving.
Food chopper or food processor
Bowl
Pot and bowl for bain-marie
Tray and baking paper
In the refrigerator for up to 4 days
Store in the refrigerator for up to 4 days. Indicative time: preparation 20 minutes, cooking/cooling 5 minutes.
Italy, Piemonte
| Energy (kcal) | 316.43 |
| Carbohydrates (g) | 41.96 |
| of which Sugars (g) | 22.24 |
| Fat (g) | 12.26 |
| of which Saturates (g) | 6 |
| Protein (g) | 7.39 |
| Fiber (g) | 2.82 |
| Sale (g) | 0.12 |
