-
1
Combine the hazelnuts, sugar, and salt in a food processor and pulse until finely ground.
-
2
Transfer to a medium mixing bowl and form a well in the centre.
-
3
In a small bowl, combine the honey with 1 tablespoon hot water and stir to dissolve.
-
4
Pour into the centre of the hazelnut mixture and stir with a fork to blend.
-
5
Knead the hazelnut paste for a minute or two, until it comes together and you are able to shape it into a ball.
-
6
(It will be a little sticky, but will dry as it chills).
-
7
Wrap in pastic and refrigerate for at least an hour, and up to a day.
-
8
Remove the hazelnut paste from the fridge.
-
9
Scoop out rounded teaspoons and shape them into small balls, about 3/4 inch in diameter, with the tips of your fingers.
-
10
Line them up on a plate and plant a wooden toothpick vertically in the centre of each.
-
11
Cover loosely with plastic wrap and place the plate in the fridge.
-
12
Line a baking sheet with parchment paper.
-
13
Melt the chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water, stirring from time to time.
-
14
Dip each of the marbles in turn in the chocolate, holding it by the toothpick and swirling it around gently to coat.
-
15
Leave the very top uncoated, so the hazelnut paste shows.
-
16
Lift from the chocolate, let the excess chocolate drip down for a few seconds, and set on the parchment paper, toothpick pointing skyward.
-
17
Let rest somewhere cool (not the fridge) for 2 hours, until the chocolate coating is dry.
-
18
The marbles will keep for up to 4 days at room temperature in an airtight container.
