Preparation time
30 min
Measurements
4 people
Recipe type
Pasticceria
Ingredients
300 gr
chocolate with 70% cocoa
2 tablespoons
icing sugar
180 gr
hazelnuts
Chop up the chocolate and let it melt gently in a bain-marie bowl with the powdered sugar, stirring it with a wooden spoon.
Put the hazelnuts between 2 sheets of baking paper and gently pound them with a meat hammer or a rolling pin, in order to obtain a homogeneous but very coarse grain.
Add the hazelnuts to the melted chocolate and mix together carefully. Remove the mixture with a warm soaked spoon and slide it on a sheet of baking paper with another spoon, so as to form many regular mounds.
Let Cherasco's kisses rest until they are firm.