Rocher Balls, an irresistible delight for chocolate and hazelnut fans, can become a unique culinary experience when made at home.
Below, I present a simple recipe that will allow you to savor these delicious balls from the comfort of your kitchen.
Ingredients
Dark chocolate with 50% cocoa: 500 g
Finely ground hazelnuts: 90 g
Icing sugar (impalpable): 80 g
Egg whites: 6
Sugar: 160g
Preparation
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
Start by sifting the crushed hazelnuts and icing sugar into a spacious bowl.
In another bowl, beat the egg whites until stiff, incorporating a portion of the sugar at first. As they become thicker, add the rest of the sugar and continue beating until you have a firm meringue.
Combine the meringue with the hazelnut mixture with enveloping movements, using a spatula. Do this gently to preserve the airy structure of the meringue.
Preheat the oven to 120°C and line a baking sheet with parchment paper. Use a teaspoon moistened with cold water to place small portions of the mixture in the tray.
Bake for 10 minutes, then reduce the temperature to 90°C and continue cooking for an additional hour.
When you remove them from the oven, allow the balls to cool completely.
In a separate bowl, melt the chocolate, making sure to avoid burning it.
Dip each ball into the melted chocolate, allowing the excess to drip off.
Place the chocolate-covered balls on a tray lined with parchment paper and let sit for at least an hour, or until the chocolate solidifies.
