Servings: 100 St
Calories: 65kcal
Ingredients
For the filling:
- 100 g cream
- 1/2 pith of vanilla pod + the vanilla pod itself
- 250 g milk chocolate
- 50 g hazelnut praline
- 100 g butter
For finishing:
- 1 l tempered chocolate (for dipping – white is used here but anything goes)
- 250 g powdered sugar (for rolling)
Instructions
The filling
- Mix the 250 gr tempered chocolate with the hazelnut praline and stir well.
- Bring the cream and vanilla to a boil in a separate saucepan.
- Pour the cooked cream and vanilla over the chocolate/praline mixture and stir well.
- Add the butter in pieces and keep stirring until smooth.
- Pour out the mixture onto a plate and place it in the refrigerator for several hours to cool thoroughly.
Spraying the filling
- After cooling, remove the hard mass with a pallet knife and put it in a food processor. Mix well, and if necessary, warm the pot slightly with a hot air burner.
- Put the mixture into a piping bag and pipe the snowballs onto a plate. Put them in the refrigerator to cool further.
Finish
- Prepare a large bowl with enough powdered sugar and set aside enough tempered chocolate for dipping. You can use any kind of chocolate.
- Remove the mixture from the refrigerator and make balls of the chilled filling.
- Dip the balls in the tempered chocolate and then roll them through the powdered sugar.
Voedingswaarden
Calories: 65kcal
source and inspiration – CVO Ghent – Simple Chocolate Course
