Makes 25 balls of nutty, creamy, goodness.
150 gr (5.3 oz) nut cream filled "gliliyot" Pirouline/Pirouette style rolled wafers with hazelnut creme filling
50 gr (1.8 oz) roasted and peeled hazelnuts
200 gr (7 oz) nougat spread
25 whole hazelnuts - optional
150 gr (5.3 oz) dark chocolate
"krookant" crushed pralines/chopped, toasted and candied nuts (see image) - optional
- In a food processor, finely chop "gliliyot" rolled wafers and 50 grams of nuts. Add nougat spread and mix well.
- Cool in the refrigerator for about three hours.
- Create balls and place on baking paper. You can leave them in the freezer for 10 minutes if the balls are too messy.
- Place whole hazelnuts in the center of each ball, if you want.
- Melt chocolate
- Dip each ball in chocolate and roll in krookant crushed nut topping.
Have a lovely spring to all and... Happy birthday Mom!!