Easter bites with hazelnuts and chocolate spread

Ingredients

What if the Easter bells passed through your kitchen too? For this festival so beloved of children, La Chambre shares this recipe for Easter bites with chocolate & hazelnut spread, easy to make… provided you do not eat the whole jar before the end of the recipe!

INGREDIENTS FOR 8 BITES

• 1 jar of children's spread or intense spread
• 1 handful of whole hazelnuts
• 1 packet of crêpe dentelle biscuits
• 100g dark baking chocolate
• Praline crumbs (optional)

EQUIPMENT

• A flat plate
• A teaspoon
• A mixing bowl
• A skewer

Instructions

1. Place the jar of spread in the fridge for 15 minutes.
2. Roughly crush a few crêpe dentelle biscuits on a flat plate or directly on your clean work surface. On another small flat surface, scatter a generous handful of praline crumbs evenly.
3. Using a teaspoon, scoop out a large amount of spread. Push a whole hazelnut into the centre and roll everything between your hands to form a neat ball 3 to 4cm across. The spread will soften, which is perfectly normal.
4. Once the ball is formed, roll it in the crushed biscuits on all sides, then put it in the freezer. Repeat until you have as many bites as your guests' appetites require.
5. Break the dark baking chocolate into small squares in a mixing bowl. Melt it in the microwave in 30-second bursts at medium power, or over a bain-marie.
6. Spear the balls on the end of a skewer, then dip them one by one into the melted chocolate so that they are entirely coated. Wait a few seconds until the chocolate is a little less runny (but certainly not set), then roll the bites in the praline crumbs.
7. Return to the freezer for a few minutes…
8. Ready to serve!