Crunchy Chocolate Hazelnut Balls
Ingredients
6–8 small sponge cakes or cake balls (plain or chocolate)
200 g (7 oz) milk chocolate or dark chocolate
2 tbsp vegetable oil (optional, for smoother coating)
½ cup chopped hazelnuts (or almonds/peanuts)
Nutella or chocolate spread (optional filling)
Instructions
1. Prepare the Cake Balls
If you already have cake balls, skip this step.
Otherwise, crumble a small cake and mix with 2–3 tbsp of Nutella until the mixture sticks together.
Shape into round balls and freeze for 20–30 minutes.
2. Make the Chocolate Coating
Melt the chocolate in a microwave or over a double boiler.
Stir in 2 tbsp of oil (optional).
Add the chopped hazelnuts and mix well.
3. Dip the Balls
Place the chilled cake balls on a fork or skewer.
Dip each one into the melted chocolate-nut mixture.
Let the excess chocolate drip off.
4. Set the Coating
Place the coated balls on a rack or tray lined with parchment paper.
Refrigerate for 15–20 minutes, until the chocolate hardens.
5. Serve and Enjoy!
Crispy, nutty, chocolate-covered treats—perfect for parties or snacks.
