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Baci Perugina

20 servings

Ingredients

• 150 g Whole hazelnuts
• 150 g Roasted, ground hazelnuts
• 100 g Powdered sugar
• 300 g Dark chocolate coating

Instructions

1. Melt 100 g of the chocolate coating.
2. Knead the ground hazelnuts with the powdered sugar and the melted chocolate into a workable paste.
3. Shape small portions of the paste around a whole hazelnut so it sits in the center, forming small oval domes.
4. Chill for at least 30 minutes until firm.
5. Melt the remaining chocolate coating over a bain-marie, dip the pralines completely, let them drain on a wire rack, and allow to set completely.

Recipes from around the world whose name contains the word "kiss" (or a foreign-language equivalent).