Dark Chocolate, Hazelnut and Raspberry Balls
A delicious ball of chocolate and hazelnut is great just on its own, but the success of these little morsels is in the intense zing of the freeze-dried raspberries that makes for a yummy surprise for your tastebuds!
INGREDIENTS
10-12 whole freeze-dried raspberries
100 grams 70% dark chocolate, chopped
1/2 cup whole toasted hazelnuts (for mix)
1-1/2 tablespoons honey (more or less, to taste)
2 teaspoons cocoa powder
1 teaspoon vanilla
50 grams soft Westgold butter
1/3 cup dates
1/4 cup dried cranberries
1/2 cup toasted hazelnuts, chopped (for rolling)
METHOD
Put the dates into a food processor and pulse until finely chopped.
Add the chocolate, butter, whole hazelnuts, honey, cocoa, vanilla and cranberries and pulse until the mixture is roughly chopped and sticks together.
Put in the fridge for ½ hour until the mixture is slightly firmer and easy to roll.
Press a small spoonful of mixture into the palm of your hand, place a raspberry inside a fold the chocolate mix around the raspberry to completely cover it and press gently to form a ball.
Roll in chopped nuts and refrigerate until ready to serve.
This recipe originally appeared on Westgold. For more Westgold recipes, click here.
Westgold
westgold.co.nz
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!