Homemade Baci Perugina - Italian Nutella Hazelnut Chocolates

Homemade Baci Perugina - Italian Nutella Hazelnut Chocolates is a gluten free, dairy free, paleolithic, and primal side dish. One portion of this dish contains roughly 3g of protein, 15g of fat, and a total of 195 calories. This recipe serves 14. For 31 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 675 people found this recipe to be flavorful and satisfying. Head to the store and pick up semi sweet chocolate chips, hazelnuts, semi sweet chocolate chips, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 13 minutes. It is a very reasonably priced recipe for fans of Mediterranean food. It is brought to you by Texanerin. With a spoonacular score of 34%, this dish is not so tremendous. Try Italian Chocolate Hazelnut Spread (Homemade Nutella), Chocolate-Hazelnut Smooches: Baci D'Alassio, and Homemade Nutella (Hazelnut Chocolate Spread) for similar recipes.

Servings: 14

Preparation duration: 10 minutes

Cooking duration: 3 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium saucepan over medium heat, melt the 100 grams of chocolate and coconut oil. Take off of the heat and add the chopped hazelnuts and Nutella. Place in the freezer for about 20 minutes or until firm enough to roll into balls.Roll into 1" balls (or whatever size you like), add a hazelnut on top, press down and place back into the freezer for a few minutes to harden a little again. Meanwhile, melt the remaining 120 grams of chocolate in a small saucepan over low heat, stirring occasionally to prevent burning.When melted, take the pan with the chocolate off the heat, take the chocolate balls out of the freezer, and dip in the melted chocolate. Place the coated balls on a Silpat or cooling rack to harden. Store at room temperature.

 

Step by step:

1. In a medium saucepan over medium heat, melt the 100 grams of chocolate and coconut oil. Take off of the heat and add the chopped hazelnuts and Nutella.

2. Place in the freezer for about 20 minutes or until firm enough to roll into balls.

3. Roll into 1" balls (or whatever size you like), add a hazelnut on top, press down and place back into the freezer for a few minutes to harden a little again. Meanwhile, melt the remaining 120 grams of chocolate in a small saucepan over low heat, stirring occasionally to prevent burning.When melted, take the pan with the chocolate off the heat, take the chocolate balls out of the freezer, and dip in the melted chocolate.

4. Place the coated balls on a Silpat or cooling rack to harden. Store at room temperature.

Nutrition Information:

covered percent of daily need