Ingredients
Preparation
Break the dark chocolate into pieces and melt gently in a bain-marie.
Remove from heat, add the butter, then the egg yolks and fresh cream. Stir vigorously until smooth.
Mix the ground hazelnuts with the ground almonds. Stir half into the chocolate mixture and refrigerate until firm.
Shape into small balls, roll in the remaining nut mixture, and chill in the fridge for two hours.
