Prep 3 hrs
Cook 10 mins
Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini
- Combine the hazelnuts, sugar, and salt in a food processor and pulse until finely ground. Transfer to a medium mixing bowl and form a well in the centre. In a small bowl, combine the honey with 1 tablespoon hot water and stir to dissolve. Pour into the centre of the hazelnut mixture and stir with a fork to blend.
- Knead the hazelnut paste for a minute or two, until it comes together and you are able to shape it into a ball. (It will be a little sticky, but will dry as it chills). Wrap in pastic and refrigerate for at least an hour, and up to a day.
- Remove the hazelnut paste from the fridge. Scoop out rounded teaspoons and shape them into small balls, about 3/4 inch in diameter, with the tips of your fingers. Line them up on a plate and plant a wooden toothpick vertically in the centre of each. Cover loosely with plastic wrap and place the plate in the fridge.
- Line a baking sheet with parchment paper. Melt the chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water, stirring from time to time.
- Dip each of the marbles in turn in the chocolate, holding it by the toothpick and swirling it around gently to coat. Leave the very top uncoated, so the hazelnut paste shows. Lift from the chocolate, let the excess chocolate drip down for a few seconds, and set on the parchment paper, toothpick pointing skyward. Let rest somewhere cool (not the fridge) for 2 hours, until the chocolate coating is dry. The marbles will keep for up to 4 days at room temperature in an airtight container.