Homemade Baci Chocolates

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How to make the most deliciously addictive, melt-in-your-mouth Italian Baci Chocolates at home. Made with a smooth and creamy milk chocolate centre with crunchy chopped hazelnuts and then dipped in dark chocolate.

Prep Time25

Cook Time5

chilling time2

Total Time2 30

Course: Dessert

Cuisine: Italian

Servings: chocolates

Author: Emily Wyper

Ingredients

3.5 oz (100g) milk chocolate
7 oz (200g) dark chocolate (70% cocoa)
2 tablespoons (30g) unsalted butter
70 g (heaped 1/2 cup) chopped hazelnuts
100 g (1/3 cup) hazelnut spread
20 whole hazelnuts

Instructions

Melt the milk chocolate and butter in Bain Marie (a bowl sitting on top of a pot of gently simmering water). Once melted turn off the heat and add the chocolate hazelnut spread and the chopped hazelnuts, mix to combine.
Let the mixture cool then put it in the fridge to stiffen up for at least 1 hour.
Roll the mixture into small balls (about ½ tablespoon size) and press a whole hazelnut on top of each chocolate. Put them back in the fridge to chill.
Meanwhile, melt the dark chocolate in a Bain Marie. Once melted, remove the bowl from the heat and let the chocolate cool for 5-10 minutes.
Prepare a baking tray lined with baking parchment and sit a cooling rack on top, set aside.
One at a time, spoon the dark chocolate over each ball and place them on the cooling rack. Leave the chocolates at room temperature to set then serve.

Notes

Rolling into balls - if your mixture is too soft to roll into balls put it back in the fridge to chill for longer or place in the freezer for 10-15 minutes. It might also help to use damp hands (we've done this a few times).
Gifting - wrap the chocolates in foil wrappers for a special gift idea.
Storage - store in a container at room temperature for up to 5 days or store in the fridge for up to 2 weeks

Nutrition