White chocolate and hazelnut crunch bites
Published on 14 November 2013
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
200 g white chocolate
100 g chopped hazelnuts
50 g puffed rice
Melt the chocolate in the microwave or in a bowl over simmering water.
Mix the puffed rice with the chopped hazelnuts, place on baking parchment and warm for a minute in the microwave or for a few minutes in the oven at 100°C.
Mix the chocolate with the rice and hazelnuts. Using 2 teaspoons, fill small paper cases, or make little heaps on baking parchment.
Refrigerate until firm and crunchy.
A very easy but special little treat.
Sometimes I replace the hazelnuts with almonds, using the same method. I also put them in moulds such as ice cube trays, then pack them in little bags to give as small gifts.
100 g chopped hazelnuts
50 g puffed rice
Melt the chocolate in the microwave or in a bowl over simmering water.
Mix the puffed rice with the chopped hazelnuts, place on baking parchment and warm for a minute in the microwave or for a few minutes in the oven at 100°C.
Mix the chocolate with the rice and hazelnuts. Using 2 teaspoons, fill small paper cases, or make little heaps on baking parchment.
Refrigerate until firm and crunchy.
A very easy but special little treat.
Sometimes I replace the hazelnuts with almonds, using the same method. I also put them in moulds such as ice cube trays, then pack them in little bags to give as small gifts.
Original source: https://incucinaconlilly.com/2013/11/14/croccantini-cioccolato-bianco-e-nocciole/
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