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Kisses Perugina heart fondant

ingredients

servings

28

Dark chocolate, without milk

300 grams

Chopped hazelnuts

100 grams

Butter

20 grams

Nutella

100 grams

Hazelnuts

28 unit

Desserts from Italy

Kisses Perugina heart fondant

Kisses Perugina heart fondant

vegetarian with lactose with nuts

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Kisses Perugina heart fondant

Perugian kisses with an extra-dark heart

Kisses Perugina heart fondant step 1

step 1

Melt the dark chocolate and the butter together, in the microwave or in a bain-marie

Kisses Perugina heart fondant step 2

step 2

Add the nutella and the chopped hazelnuts and mix together to mix.

Kisses Perugina heart fondant step 3

step 3

Put the mixture in the freezer for about half an hour.

Kisses Perugina heart fondant step 4

step 4

Take up the mixture once well solidified and make 28 balls to place on the parchment paper.

Kisses Perugina heart fondant step 5

step 5

Put a hazelnut on each ball trying to set it in the chocolate.

Kisses Perugina heart fondant step 6

step 6

Put the chocolates to rest in the freezer for about three quarters of an hour to make them harden.

Kisses Perugina heart fondant step 7

step 7

Melt the dark chocolate in the microwave or bain-marie and let it cool.

Kisses Perugina heart fondant step 8

step 8

Remove the balls from the freezer and immerse them in dark chocolate to cover them completely. Place the covered chocolates on a grate to allow them to dry. Help yourself with a fork and a spoon.

Kisses Perugina heart fondant step 9

step 9

When the chocolate has hardened, lift the kisses from the grating and proceed with the desired packaging.

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