Homemade Baci Chocolates Recipe
These homemade Baci chocolates are a delightful Italian treat featuring a rich combination of melted milk and dark chocolate, creamy hazelnut spread, and crunchy chopped hazelnuts. Each bite-sized piece is topped with a whole hazelnut and coated in smooth dark chocolate, making them an irresistible, decadent confection perfect for gifting or indulging yourself.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 20 chocolates 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Chocolate Mixture
- 3.5 oz (100g) milk chocolate
- 2 tablespoons (30g) unsalted butter
- 100 g (1/3 cup) hazelnut spread
- 70 g (heaped 1/2 cup) chopped hazelnuts
Coating and Garnish
- 7 oz (200g) dark chocolate (70% cocoa)
- 20 whole hazelnuts
Instructions
- Melt milk chocolate and butter: Using a Bain Marie, gently melt the milk chocolate and butter together in a heatproof bowl set over simmering water. Stir until smooth and fully combined, then remove from heat.
- Add hazelnut spread and nuts: Stir the hazelnut spread and chopped hazelnuts into the melted chocolate mixture until evenly incorporated.
- Chill mixture: Allow the chocolate mixture to cool slightly, then cover and refrigerate for at least 1 hour to let it set and stiffen.
- Shape chocolates: Once firm, roll the mixture into small balls approximately ½ tablespoon in size. Press one whole hazelnut onto the top of each ball, then place them back in the refrigerator to chill further.
- Melt dark chocolate: Prepare a Bain Marie again and melt the dark chocolate, stirring continuously until smooth. Remove from heat and let it cool for 5-10 minutes to reach a workable temperature.
- Prepare cooling setup: Line a baking tray with baking parchment, then place a cooling rack on top to allow excess chocolate to drip off after coating.
- Coat chocolates: One by one, spoon the melted dark chocolate over each hazelnut ball until fully covered. Place the coated chocolates onto the cooling rack on the prepared tray.
- Set chocolates: Leave the coated chocolates at room temperature until the dark chocolate sets completely. Once set, they are ready to serve or store.
Notes
- A Bain Marie is essential to gently melt the chocolate without burning it.
- Use good quality chocolate for the best flavor—70% cocoa dark chocolate provides a nice contrast to the sweeter milk chocolate and hazelnut spread.
- Be sure to chill the mixture thoroughly before shaping to make rolling easier.
- Store finished chocolates in an airtight container in the refrigerator to maintain freshness.
- For a glossy finish, temper the dark chocolate before coating.
Keywords: Baci chocolates, homemade chocolate candies, hazelnut chocolates, Italian desserts, no-bake chocolates, chocolate hazelnut treats
Find it online: https://chefmilacook.com/homemade-baci-chocolates-recipe/
