Dark Chocolate and Hazelnut Candies

Level: Easy
Yield: 32 to 36 balls
Nutritional Analysis Per Serving (Serving Size: 1 of 34 servings): Calories 57, Total Fat 3 g, Saturated Fat 2 g, Carbohydrates 7 g, Dietary Fiber 0 g, Sugar 6 g, Protein 0 g, Cholesterol 1 mg, Sodium 28 mg
Total: 1 hr
Prep: 5 min
Inactive: 40 min
Cook: 15 min

Indulge in these irresistible chocolate-hazelnut candies, inspired by classic buckeye treats. Their light, crunchy texture comes from finely ground toasted rice cerealperfect for a quick, delightful homemade sweet that will wow your friends and family!

Ingredients

36 whole blanched hazelnuts (about 1/3 cup)
1/2 cup confectioners' sugar
1/2 cup toasted rice cereal
Kosher salt
1/2 cup chocolate-hazelnut spread
1 1/2 tablespoons unsalted butter, melted
4 ounces bittersweet chocolate chips
2 teaspoons vegetable shortening

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Directions

Preheat the oven to 350 degrees F. Spread hazelnuts on a small baking sheet and toast until golden, about 10 to 12 minutes. Cool, then transfer to a cup and line the sheet with wax paper.
While toasting, pulse confectioners' sugar, rice cereal, and 1/2 teaspoon salt in a food processor until finely chopped, about 20 pulses. Add chocolate-hazelnut spread and melted butter; pulse until clumpy and holds together when pressed, about 15 pulses.
Roll into teaspoon-size balls on the prepared sheet. Press a hazelnut into each, reshaping to leave the top visible. Freeze at least 20 minutes to firm.
Microwave chocolate chips, shortening, and a pinch of salt in a small bowl until bottom chips melt, 1 1/2 to 2 minutes. Stir smooth. Dip balls on toothpick (avoiding hazelnut), leaving top uncovered. Smooth toothpick mark and chill until firm, about 20 minutes. Store covered in fridge up to 5 days.