Ingredients (serves 4):

– 400 g of NUT’ALSACE^® spread
– 16 hazelnuts
– 100 g dark chocolate
– 100 g cocoa powder

Preparation:

Allow 2 days for preparation.
The day before, put the NUT’ALSACE^® into the refrigerator to harden.
Carefully shell the hazelnuts and split each nut into two.
Make small balls of NUT’ALSACE^® spread and force a half-hazelnut in each.
Roll the balls obtained into the powdered hazelnuts.
Place them on a plate and put in the freezer for 2 hours.

Melt dark chocolate in a bain marie and plunge the balls in using a toothpick. Roll them straight away in the cocoa powder.

Place for a minimum of one hour in the refrigerator.