Serves 18-20 baci 💁♀️
- 150g hazelnuts, peeled and roasted
- 350g dark chocolate, chopped
- 1 tbs coconut oil
- 200g chocolate and hazelnut spread
- 1 tbs dark cocoa powder or raw cacao
- 1 tbp Frangelico
Set aside 20 hazelnuts and use a knife to finely chop remaining nuts. It’s better to chop nuts with a knife, as a blender will likely turn them into a paste. You can also find pre-chopped hazelnuts in stores.
Put 150g of the chocolate and the coconut oil in a heatproof bowl. Place over a saucepan of simmering water to melt. Once melted, take off the heat and add the chocolate and hazelnut spread, cocoa (or cacao), Frangelico and the finely chopped hazelnuts. Mix well. Place in the fridge for 15 minutes to harden slightly. Line a tray with baking paper and set underneath a wire rack.
Take the mixture out of the fridge and shape into 18–20 walnut-sized bites, making sure to place a whole hazelnut in the middle of each one. Set in the fridge for 10 minutes. In the meantime, melt the remaining 200g of chocolate over a saucepan of simmering water.
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