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.
Step 1 of 7: Finely chop the biscuits until reduced to a flour.
Step 2 of 7: Combine the Greek yogurt and unsweetened cocoa with the biscuits; mix until you obtain a dough that can be worked by hand.
Step 3 of 7: Form balls with the mixture and make a small indentation in the center with your fingers.
Step 4 of 7: Put half a teaspoon of hazelnut spread into each indentation, close them up, and form balls again.
Step 5 of 7: Transfer the truffles to the freezer for 10-15 minutes.
Step 6 of 7: 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.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Tree nuts
| Average values | Per serving140 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,854 kJ443 kcal | 1,324 kJ316 kcal |
| Fat | 17.15 g | 12.25 g |
| of which saturated fatty acids | 8.4 g | 6 g |
| Carbohydrates | 58.73 g | 41.95 g |
| of which sugars | 31.14 g | 22.24 g |
| Fibre | 3.95 g | 2.82 g |
| Protein | 10.36 g | 7.4 g |
| Salt | 0.18 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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