Chocolate truffles filled with hazelnut spread: small treats perfect with coffee, for snacks, or as a dessert after a meal. They keep in the refrigerator for up to 4 days.
Finely chop the biscuits until reduced to a flour.
Combine the Greek yogurt and unsweetened cocoa with the biscuits; mix until you obtain a dough that can be worked by hand.
Form balls with the mixture and make a small indentation in the center with your fingers.
Put half a teaspoon of hazelnut spread into each indentation, close them up, and form balls again.
Transfer the truffles to the freezer for 10-15 minutes.
Melt the dark chocolate in a double boiler 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 processor or blender
Bowl
Pot and bowl for a double boiler
Tray and baking paper
In the refrigerator for up to 4 days
Keep in the refrigerator for up to 4 days. Approximate time: preparation 20 minutes, cooking/cooling 5 minutes.
Italia, 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 |
| Fibre (g) | 2.82 |
| Salt (g) | 0.12 |
