Sugar-free Easter egg filled with chocolate and hazelnuts
Produtos utilizados
Sobre a receita
Ingredientes
- 350 grams of Melken Zero Sugar Chocolate
- 200 grams of toasted and skinless hazelnuts
- 25 grams of Cocoa Powder Melken
- 75 grams of culinary sweetener (erythritol, xylitol, stevia, etc.)
- ½ cup boiling water
Shell:
Sugar-free chocolate hazelnut spread:
Modo de preparo
Preparation of zero sugar chocolate hazelnut paste
Take the hazelnuts to the oven until you notice that the skin starts to loosen. Wrap them in a tea towel and rub to remove the skin.
Transfer to a food processor or blender and blend until it turns into a paste (this process can take a while, go little by little and clean the sides of the device whenever necessary.
Add the cocoa, the sweetener and the very hot water and beat for another 5 minutes, or until you get a smooth and homogeneous cream.
Take it to the fridge to cool.
Preparation of the peels
Melken Zero Sugar Chocolate in a microwave or bain-marie and temper using the technique of your choice.
Pour the chocolate into 3-part molds to make the shells and refrigerate for 10 minutes. Book a chocolate paste to seal the shells.
Assembly
Stuff the shells with chocolate hazelnut paste and place some whole hazelnuts on top.
Cover with zero sugar Melken Chocolate and take to the fridge for 15 minutes.
Develop and your stuffed shell is ready!