Ingredients: (makes about 15 rocks)
Preparation
Melt the pralinoise in a bain-marie. Off the heat, stir in the melted butter, egg yolks, and fresh cream until smooth.
Let the mixture cool until it firms up like modeling clay, easy to shape.
Roll into balls with your palms and chill in the fridge until very firm.
Melt the dark chocolate in a bain-marie, then mix in the chopped hazelnuts.
Quickly dip each ball to coat, then return to the fridge to set the chocolate.
Pro Tip:
The pralinoise softens fast in the warm chocolate—dip swiftly! Reward: Lick the chocolate off your fingers at the end.
