30 Days of Christmas Cooking
Day 23: Homemade Ferrero Rocher Style Chocolates
Ingredients:
375 g melting chocolate
1 tbsp copha
1 jar hazelnut spread
Hazelnuts
Crushed nuts
1 cup Rice Bubbles
Mini paper or foil chocolate cups
Method:
Melt chocolate with copha over low heat. Add Rice Bubbles and mix gently. Put a little of the mixture in the bottom of each chocolate cup. Place half a teaspoon of hazelnut spread on top. Drop a whole hazelnut on top of spread. Cover with melted chocolate mixture to top of cup. Sprinkle with crushed nuts before freezing for at least an hour.
375 g melting chocolate
1 tbsp copha
1 jar hazelnut spread
Hazelnuts
Crushed nuts
1 cup Rice Bubbles
Mini paper or foil chocolate cups
Method:
Melt chocolate with copha over low heat. Add Rice Bubbles and mix gently. Put a little of the mixture in the bottom of each chocolate cup. Place half a teaspoon of hazelnut spread on top. Drop a whole hazelnut on top of spread. Cover with melted chocolate mixture to top of cup. Sprinkle with crushed nuts before freezing for at least an hour.
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