Kisses 

2 ounces of milk chocolate 

1 tablespoon butter 

¾ cup finely ground hazelnuts 

¼ cup Nutella 

14 whole roasted hazelnuts 

Chocolate for dipping 

4.5 oz dark chocolate 

• Roast the whole hazelnuts on a cookie sheet for approximately 5-8 minutes in a preheated 350F oven. Remove them from the cookie sheet and place them in a bowl to cool. Do not let them cool on the cookie sheet, or they might burn.  

• In a medium bowl over a medium pot of water add the milk chocolate and butter, melt together and mix until smooth. Let cool, then mix in the Nutella and ground nuts. Cover the bowl with plastic and refrigerate for approximately 15 minutes.  

• Remove the mixture from the fridge and form it into 14 balls, place them on a parchment paper-lined cookie sheet or freezer-safe plate, slightly flatten the top of each chocolate ball, and place one whole hazelnut on each. Place the chocolates in the freezer for 30 minutes. 

• While the chocolates are in the freezer, make the dipping chocolate.  Place ¾ of the chocolate in a bowl on top of a small pot of water, and bring the water in the pot to a simmer. Using a spatula continuously stir the chocolate until it is melted and smooth. Then place a thermometer in the chocolate and bring it to 118F for Dark Chocolate or 112F for Milk Chocolate.  

• Remove the bowl of chocolate from the pot and carefully wipe the steam from the bottom of the bowl. Do not let even one drop of water fall into the chocolate because it will cause the chocolate to curdle and your chocolate will be ruined. Add the remaining chocolate to the melted chocolate. Keep stirring until the temperature of the chocolate reaches 89-90F for Dark Chocolate or 86-88F for Milk Chocolate.  

• Remove the chocolates from the freezer and dip them in the cooled chocolate, place the dipped chocolates back on the plate and place them in the fridge to harden. When solid, they are ready to serve.