Autor: Hleb i lale

Plazma Balls with Nougat Cream

Prep Time - 120 min.

Preparation

Mix the hazelnuts in a blender so you get a paste. Put the milk chocolate and oil into a glass / metal bowl. Place the bowl over a pot with boiling water to get the chocolate to melt over the steam. Add the sugar, cocoa powder, vanilla extract and salt in the hazelnut paste and stir it well to get an even mixture. Finally, add the melted chocolate and mix until you get a smooth cream that you will pour into the jars. Put the jars in the fridge for an hour so the cream hardens, then remove them and store at room temperature.

In a separate bowl, mix the ingredients for the balls and mash them well with your hands to bind them together. Put the mixture in the fridge for 30 minutes so it hardens.

Melt the dark chocolate over steam. Make the balls from the cooled mixture that you removed from the fridge, dip them in the melted chocolate and arrange them on a tray lined with baking sheets. When the balls are hardened, put them in the fridge.

Note: Since the cream contains no preservatives it should be consumed within a week. You can also keep it in the refrigerator, but make sure to remove it half an hour before consuming it so it defrosts.