140g whole hazelnuts (keep back 12)
30g cocoa powder
40ml Coole Swan
2 tsp brown sugar
200g dark chocolate
80g toasted chopped hazelnuts
In a food processor, blitz the hazelnuts for 7-8 minutes until the natural oils turn the nuts into a paste.
To this add the Coole Swan, honey, brown sugar, salt & cocoa powder and blend together to form a smooth paste.
Remove from the mixer and divide the mix into 12 balls.
Place a whole hazelnut into the center of each ball and re-roll.
Pop these into the fridge and chill for 1 hour.
Gently melt your chocolate in a bowl over a pot of gently simmering water.
Dip the Coole Swan Rocher’s in the chocolate and lift out with a fork, tapping off any excess chocolate.
Roll the rochers in the toasted chopped hazelnuts and keep chilled until needed.
If you prefer milk chocolate you can dip them in this instead.
All there’s left to do is simply enjoy!