Ingredients

• 125g unsalted butter, softened
• 310g Hersheys semi sweet chocolate chips, melted
• ½ cup blanched hazelnuts, toasted and finely chopped
• sifted cocoa powder, for dusting

Method

Place
the butter in a bowl and beat until pale and creamy. Beat in the melted
chocolate chips until mixture is smooth and then stir through the hazelnuts.
Place mixture in the fridge until it is firm enough to mould. Spoon mixture
into a piping bag fitted with a 1cm round nozzle. Pipe small straight shapes
onto baking paper and refrigerate for 2 hours to set. Roll each praline
in cocoa and then refrigerate until ready to serve. Will last for up to
a week.

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Method