Ingredients
- 130 grams hazelnuts, (set 16 whole aside)
- 100 grams Hazelnut wafer biscuits
- 100 grams Nutella
- 100 grams milk chocolate melts
- 5 grams peanuts.roasted
- 5 grams Hazelnuts, roasted
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Lightly roast 130g hazelnuts (and on a seperate tray roast the additional 5g peanuts and 5g hazelnuts) for 5 minutes at 150oC. Allow to cool for 10 minutes. Set aside 16 whole small nuts for later.
2. Pour remaining 130g nuts into TM bowl and coarsely chop with Turbo in 1 second blasts 2-3 times, until you have an even coarse chop. Transfer to a bowl and set aside.
3. Add hazelnut wafer biscuits to bowl and chop 8 seconds speed 4, transfer to same bowl as chopped nuts.
4. Without washing the bowl add 5g peanuts and 5g hazelnuts and Turbo in 1 second blasts 2-3 time until you have a course nut mix. Set aside in a seperate bowl.
5. Add 100g nutella to nut/biscuit mixture and mix well with your hands (I always wear a disposable glove for this stage as the oil from the nuts seams excessive but is okay).
6. Take a small spoonful of mixture and flatten slightly in hand, then place a hazelnut into the centre and close mixture around nut. Roll the ball in the peanut and hazelnut mixture, pressing nuts into place. Place prepared balls onto Glad Bake paper on a tray and into the fridge to set for 15 minutes.
7. When ready to coat with chocolate you can either melt 100g of milk chocolate over a double boiler or in a small cup melt in microwave 1 minute on medium power. Roll a ball through the melted chocolate (I use two toothpick to lift out of chocolate, allowing excess chocolate of drip off). Some of the nuts will come off the balls, but thats okay. Place back onto the tray with Glad Bake paper as each ball is coated in chocolate. Once all balls are coated pour any remaining chocolate and nuts onto the tray to make chocolate bark. Place into the fridge to set.
Tip
You can use homemade Nutella if you like, I used Quirky Cooking Chcolate Hazelnut spread //www.quirkycooking.com.au/2009/10/chocolate-hazelnut-spread/
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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