Chocolate Hazelnut Bomb

Ingredients 

• 100 grams dark chocolate bars
• 200 grams hazelnuts
• 250 grams milk chocolate bar
•  ¼ cup chocolate hazelnut spread
•  ¾ cup fresh cream
• 12-16 wafer shells

Method

1. Preheat the oven to 120˚C. Spread hazelnuts on a baking tray, keep the tray in the preheated oven and roast for 10-15 minutes.
2. Meanwhile, gently simmer fresh cream in a non-stick pan. Take the pan off the heat.
3. Break dark chocolate add to the hot cream and mix till it melts. Add chocolate hazelnut spread and mix well. Transfer into a bowl and refrigerate till set.
4. Take the tray out of the oven and let the hazelnuts cool slightly. Place half of them on the worktop and chop finely. Reserve the rest as a whole.
5. Transfer the chocolate-hazelnut mixture into a piping bag and snip the tip of the bag.
6. Arrange the wafer shells on the worktop and pipe the mixture into each wafer shell. Place a whole hazelnut in half of them and cover each with one of the remaining shells to make a ball.
7. Place milk chocolate bars on the worktop, chop them roughly and transfer them into a large bowl. Place the bowl on a double boiler and melt the chocolate. Take the bowl off the heat and temper the chocolate by mixing continuously till it reaches 30˚C-32˚C. Add the chopped hazelnut and mix. Place each stuffed wafer ball on a fork and dip into this mixture till they are well coated and place them on a plate. Keep the plates in the refrigerator till they are set.
8. Once they are set wrap each one in a piece of gold wrapper and serve.