Chocolate Dipped Hazelnut Bonbons
|Hazelnuts||1 Pound (Whole/In Large Pieces)|
|Powdered sugar||2 Cup (32 tbs)|
|Egg whites||6 Tablespoon (Whites Of About 3 Large Eggs)|
|Semisweet chocolate chips||6 Ounce|
Spread hazelnuts in a 10 by 15-inch rimmed baking pan.
Bake in a 350Â° oven for 10 to 15 minutes or until pale golden beneath skins, shaking pan occasionally.
Pour nuts into a dishcloth and fold cloth to enclose; rub briskly to remove as much of skins as possible
Lift nuts from cloth and let cool.
Coarsely chop nuts.
In a food processor or blender, finely grind nuts, about 1/3 at a time, until mealy.
Return all nuts to food processor and add sugar and 5 tablespoons egg whites.
Process until a paste forms, adding more egg whites if needed.
If mixture is too soft to shape, wrap in plastic wrap and refrigerate for about 1 hour.
Roll nut paste into 1-inch balls; set 1 inch apart on wax-paper-lined rimmed baking pans, pressing balls down to flatten bottoms slightly.
In top of a double boiler over simmering water or in a small pan over lowest possible heat, stir chocolate chips just until melted.
Dip each ball (by hand) into chocolate to cover top half; return to paper-lined pan, chocolate side up.
Refrigerate, uncovered, until chocolate is set (about 30 minutes).