Chocolate Hazelnut Cake Balls
Creamy chocolate hazelnut spread mixed with cake crumbs and chopped hazelnuts, then dipped in melted dark chocolate - the ultimate chocolate treat!
Ingredients
- 1 chocolate cake homemade or boxed cake works, I used this recipe
- 1/2 cup 70 g roasted hazelnuts, chopped, plus more for topping
- 1/2 cup 160 g chocolate hazelnut spread
- 8 oz 226 g dark chocolate, chopped
Instructions
- Make the cake: Preheat oven to 350 degrees F and grease a 9 x 13-inch baking pan. Prepare cake according to recipe and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool cake completely.
- In a large mixing bowl, crumble cake into small crumbs. Line a baking sheet with parchment paper. Add the chopped hazelnuts and chocolate hazelnut spread to cake crumbs. Mix until combined.
- Form the mixture into tablespoon-sized balls and place on prepared baking sheet. Refrigerate for at least 1 hour, or until firm.
- Melt the chocolate over a double boiler. Dip chilled cake balls, one at a time, into melted chocolate, shaking off any excess. Place coated cake balls on parchment lined baking sheet. Once chocolate has hardened, drizzle with remaining chocolate and top with chopped hazelnuts.
- Refrigerate until completely set, about 15 minutes. Store cake balls in the refrigerator for up to 1 week.
Notes
Make ahead: You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them in an airtight container for up to 2 months. Thaw cake balls in the refrigerator then coat in melted chocolate. You can also freeze the coated cake pops for up to 2 months and simply thaw overnight in the refrigerator.
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