Hazelnut, wafer and ganache chocolate balls

Hazelnut, wafer and ganache chocolate balls

By
From
Atelier Confectionery
Makes
35-40
Prep
55 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
200g rice bubbles, lightly crushed
1 batch Basic dark chocolate ganache
100g hazelnuts, chopped
500g milk chocolate, tempered

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Line 2 baking trays with baking paper.
  2. Place the lightly crushed rice bubbles or crispies in a shallow dish or tray. Take teaspoonfuls of the ganache mix and roll into balls. Immediately roll into the crushed rice bubbles, pressing gently to coat and place on a prepared baking tray. Leave to set for 10 minutes.
  3. Stir the chopped hazelnuts into the chocolate and mix well.
  4. Dip the rice bubble coated ganache balls into the hazelnut chocolate mix, making sure that they are fully and evenly coated. Place on the other prepared baking tray and leave to set in a cool dry place for at least 2 hours. Store in an airtight container in a cool dry place for up to 5 days.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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