Ingredients
- Dark chocolate with 50% cocoa: 500 g
- Finely ground hazelnuts: 90 g
- Icing sugar (impalpable): 80 g
- Egg whites: 6
- Sugar: 160g
Preparation
- Start by sifting the crushed hazelnuts and icing sugar into a spacious bowl.
- In another bowl, beat the egg whites until stiff, incorporating a portion of the sugar at first. As they become thicker, add the rest of the sugar and continue beating until you have a firm meringue.
- Combine the meringue with the hazelnut mixture with enveloping movements, using a spatula. Do this gently to preserve the airy structure of the meringue.
- Preheat the oven to 120°C and line a baking sheet with parchment paper. Use a teaspoon moistened with cold water to place small portions of the mixture in the tray.
- Bake for 10 minutes, then reduce the temperature to 90°C and continue cooking for an additional hour.
- When you remove them from the oven, allow the balls to cool completely.
- In a separate bowl, melt the chocolate, making sure to avoid burning it.
- Dip each ball into the melted chocolate, allowing the excess to drip off.
- Place the chocolate-covered balls on a tray lined with parchment paper and let sit for at least an hour, or until the chocolate solidifies.
Creating your own Rocher Balls at home is not only pleasant, but it gives you the opportunity to enjoy a fresh sweet, made with quality ingredients and, above all, with a personal touch.
Delight yourself with this exquisite creation with your loved ones! Enjoy!
My husband is hooked to this recipe. We are done with 1 helping and he promptly seeks seconds
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