Tartufini cocoa and hazelnuts
Desserts from Chile
translated by Spanish with
Soprendete with this rich and easy recipe to make.
Soak 30 minutes minimum dates. In the processing place all ingredients until a more compact consistency least so that they can form the balls.
Form pellets in the size that you prefer, ideally be small. Refrigerate while making the next step.
Melt chocolate in a double boiler to melt.
Cover the balls with chocolate to cover high cocoa and if you like you can sprinkle with Matcha, coconut, cocoa nibs or ground peanuts.