Chocolate squares
Desserts from Italy
Kisses Perugina heart fondant
Kisses Perugina heart fondant
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Perugian kisses with an extra-dark heart
preparation
step 1
Melt the dark chocolate and the butter together, in the microwave or in a bain-marie
step 2
Add the nutella and the chopped hazelnuts and mix together to mix.
step 3
Put the mixture in the freezer for about half an hour.
step 4
Take up the mixture once well solidified and make 28 balls to place on the parchment paper.
step 5
Put a hazelnut on each ball trying to set it in the chocolate.
step 6
Put the chocolates to rest in the freezer for about three quarters of an hour to make them harden.
step 7
Melt the dark chocolate in the microwave or bain-marie and let it cool.
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.
step 9
When the chocolate has hardened, lift the kisses from the grating and proceed with the desired packaging.