Not Ferrero ROCHERS
180g milk chocolate
40g of roughly crushed grilled hazelnuts,
60 ml of double cream
30 whole Hazelnuts
For the coating:
100 g milk chocolate
100 g crushed grilled hazelnuts
On a board, finely chop 180 g of chocolate and place in a bowl.
Heat the cream In a saucepan over medium heat and pour it over the chocolate.
Mix well to smooth out chocolate.
Add 40 g of roughly crushed hazelnuts, mix and let it cool for 1 hour.
Prepare the coating:
In a saucepan melt the milk chocolate and pour into a shallow dish. Tip 100 g of crushed grilled hazelnuts in a small bowl.
Form small balls with your hands from the cooled chocolate paste inserting a whole hazelnut into the middle of each ball. Roll the balls in chocolate, then into the hazelnuts.
Put the balls on aluminum foil and place in the fridge until ready to serve.