Nutella Kisses

Nutella Kisses
Few flavour combinations are better at beating the classic chocolate and hazelnuts. These delightful bites will not last long when you serve them to your friends!
Makes: 24
Skill: Easy

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Cookie Dough:

 

  • 125g unsalted butter, softened
  • 140g castor sugar
  • 2 tsp vanilla extract
  • Pinch of salt
  • 1 large egg yolk
  • 140g blanched hazelnuts, toasted and finely ground
  • 170g plain flour, sifted
  • 2 tbsp cocoa

 

 

Nutella Ganache Filling:

  • 50g milk chocolate, broken into small pieces
  • 45g whipping or double cream
  • 2 tbsp nutella, or more to taste

Step 1

  • To make the Nutella Ganache, bring the cream to the boil in either a microwave or a small saucepan.
  • Pour over the broken chocolate, leave to rest for 30 seconds, then gently stir until fully mixed.
  • Leave to set at room temperature.

Step 2

  • To make the cookie dough, cream together the butter, sugar, salt and vanilla extract until light and fluffy.
  • Stir in the egg yolk and then fold in the nuts, cocoa and flour until just mixed. 
  • Chill the mix for at least one hour

Step 3

  • Roll out small balls (about 10 g) and place on a prepared baking sheet.
  • Be careful not to be too firm when rolling, as this causes the cookies to be too compact.
  • Chill for 15 minutes.

Step 4

  • Preheat your oven to 180C and bake for about 15 minutes or until firm.
  • Leave to cool on a cooling rack.

Step 5

  • Add the nutella to the ganache (if it is still a bit runny you can place in the fridge or freezer).
  • Place the Ganache into a piping bag and sandwiching two biscuits together with a small dot of ganache. 

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