zondag 1 april 2012
This is the week we say goodbye to Tessa Kiros who whe have been cooking with for the past six months over at I Heart Cooking Clubs. I have been enjoying this six months en fell in love with this cook, where again i'd never heard of before. I own copies of her books Twelve and Apples for Jam and i want to buy Food from many greek kitchens, because where fond on the greek food to.
For this last time a made a real treat Nutella hazelnut chocolate balls, its homemade Ferrero rocher but i liked it even better. Next week where start cooking with Rick Bayless, feel free to join in!
Nutella Hazelnut chocolate balls
adapted from Tessa Kiros, Apples for jam
Makes about 30
3 hazelnut wafer biscuits
250g (9oz) Roasted peeled hazelnuts, copped quite finely
about 165g (6½oz) Nutella/chocolate hazelnut spread
250g(9oz) milk chocolate
Crumble the biscuits into a bowl and add the hazelnuts and about two-thirds of the Nutella to start with. Mix together until it all looks a bit like a mud cake. Try rolling a small portion into a ball, if it breaks up, mix in more Nutella until it will hold shape. If the weather is hot, put the mixture into the fridge for a while before rolling.
Line a tray or a large flat plate with foil. Roll slightly heaped teaspoonfuls of mixture between your cool palms into compact little balls. Put them on the tray and into the fridge for an hour orso to firm up.
Melt the chocolate in the top of a double boiler, makins sure that the water doesn't touch the top bowl. Remove from the heat and let the chocolate cool for a few minutes. Drop the balls in one by one, turning them around so that they are completely covered. Return them to the tray, where they will flatten a bit on the bottom. Let them set completely, even in the fridge for the first half hour or so if the wheater's hot. Bring them out to room temperature and store in a tin in a cool dark place or the fridge. They will keep for a couple of weeks.
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