| Rice bubble hazelnut chocolates |
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Ingredients for 12 chocolates
• 200gr dark chocolate 70% or more
• 40gr sunflower margarine
• 12 hazelnut to garnish
• 12 ground hazelnut
• 12 tsp rice bubbles
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Directions:
• Melt the chocolate and sunflower margarine at baine marie.
• Keep a couple of squares aside which you will use for the decoration.
• Lightly butter the mould you will use and fill each one with a thin layer of ground hazelnut.
• Put 1 tsp of melted chocolate in each one, let it set for a few minutes then fill with rice bubbles, pressing a little with a teaspoon.
• Cover each one with the remaining chocolate, give it a shake to remove the air in excess and put in the freezer for about 1 hour.
• When the chocolates are almost frozen, remove from the freezer and with a firm hit remove them from the mold.
• Melt the remaining chocolate and with the help of a teaspoon dip the hazelnut and decorate each chocolate.
• Put them back in the freezer and take out a few minutes before serving. |
