Haselnuss Bällchen Hazelnut Balls Food

CHOCOLATE HAZELNUT BALLS

Steps:

• Add 1 cup hazelnuts into a food processor fitted with the S-blade and process until hazelnuts are chopped into small pieces.
• Add cacao powder, maple syrup, vanilla, sea salt and chocolate (if using) into the processor and pulse a few more times, until the ingredients start to stick together. If the mixture seems too dry, add a little water, 1 teaspoon at a time until the mixture holds together well enough to be formed into balls. Be sure not to add too much water.
• Roll mixture into bite-size balls and insert one hazelnut into the center of each, forming the ball around it. This step is totally optional, but makes the bites more like the traditional Ferrero Rocher.
• Chop remaining 4 hazelnuts into tiny pieces. Roll each ball in the mixture to coat the outside.

WHITE CHOCOLATE AND HAZELNUT BALL

Steps:

• Combine cream cheese, melted chocolate and sugar in a small bowl and chill for 1 hour or until firm.
• Form into 2 balls and coat in hazelnuts and chill until firm.
• Place onto 2 serving plates and serve with ginger bishcuits and chocolate chip bread.

RED LENTIL AND HAZELNUT BALLS

Steps:

• Boil the lentils in salted water to desired mushyness.
• Blend with the rest of the ingredients in a food processor or by hand in a bowl.
• Form balls or patties, roll them in some extra ground hazelnuts, and fry or deep-fry them in oil until they're golden brown.

ALICE'S OLYMPIAN CREAM CHOCOLATES

Steps:

• In heavy saucepan mix and boil sugar, cream, and light syrup.
• Meanwhile brown 1/2 cup sugar in saucepan. As it reaches a golden brown, add in cold water and immediately pour into sugar/cream mixture as it boils.
• Bring to soft ball stage.
• Pour out into buttered pan to cool.
• Beat with wooden paddles until mixture is light and airy. Put in a container, cover with plastic wrap and cool.
• When cool, form in small balls. Dip in chocolate and roll in chopped peanuts. Store in refrigerator.

HAZELNUT COCONUT BALLS (SERBIAN RAFAELO KUGLICE)

Steps:

• If you haven't purchased toasted, peeled hazelnuts, bake in 300 degree oven until the skin (peel) starts to fall off. If all of the peels do not come off entirely, that is OK.
• Make a thick syrup by cooking the water, butter, unsweetened coconut (2 1/2 cups) and sugar.
• Add the powdered milk to this mixture. Mix well, so that there are no lumps.
• Allow two hours to cool. (To speed up this process, I pop this in the refrigerator).
• Around each toasted hazelnut, put a little of the cooled mixture, forming them into balls, so that the hazelnut is in the center.
• Roll each ball in the remaining coconut.
• Recipe makes 60 - 100 balls, depending on the size.

HASELNUSS BäLLCHEN (HAZELNUT BALLS)

Steps:

• Using a blender or coffee grinder, reduce the hazelnuts to dust or very fine pieces.
• Lightly grease cookie sheet(s). Preheat oven to 300°F.
• Beat the egg whites until frothy.
• Add about 2 tablespoons of the sugar to the egg whites, whipping well after each addition.
• Once all the sugar is added, continue beating the meringue until stiff peaks are formed.
• Fold the hazelnut dust into the mixture and tehn make balls of the mixture that are about 1/2 inch in diameter. Place on the cookie sheets.
• Bake at 300F for 25 minute When done, remove from cookie sheet to cooling rack with spatula.