Filbertines
Indulge in the nutty, chocolatey bliss of Filbertines, a decadent treat combining toasted hazelnuts with the luxurious pairing of milk and dark chocolate. This easy no-bake confection features rich, velvety chocolate infused with buttery hazelnut crunch, all rounded off with a light dusting of cocoa powder and a whisper of sea salt for an irresistibly gourmet finish. Perfect for gifting, entertaining, or satisfying your sweet tooth, these bite-sized delights are made in under 30 minutes with simple ingredients and minimal effort. Whether served at room temperature or chilled, Filbertines are a must-try for lovers of hazelnut truffles and elegant homemade confections.
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Recipe Information
Ingredients
- 200 grams hazelnuts (filberts), toasted and skinned
- 150 grams milk chocolate, chopped
- 100 grams dark chocolate (70% cocoa), chopped
- 50 grams unsalted butter
- 50 grams powdered sugar
- 15 grams cocoa powder (for dusting)
- 1 pinch sea salt (optional)
Instructions
Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking tray and toast them in the oven for 8-10 minutes, stirring halfway through, until golden and fragrant. Let them cool slightly, then rub the skins off using a clean kitchen towel.
Finely chop the toasted hazelnuts or pulse them in a food processor until they form small chunks. Set aside.
In a heatproof bowl, combine the milk chocolate, dark chocolate, and unsalted butter. Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water. Stir until the chocolate and butter are fully melted and smooth. Remove from heat.
Sift the powdered sugar into the melted chocolate mixture and stir well to combine. Fold in the chopped hazelnuts until evenly distributed.
Using a spoon or small cookie scoop, portion the mixture into bite-sized mounds onto a parchment-lined baking tray. Shape them gently into rounded mounds with your fingers if needed.
Let the Filbertines set at room temperature for 1-2 hours, or speed up the process by chilling them in the refrigerator for 20-30 minutes.
Once set, dust the Filbertines lightly with cocoa powder using a fine-mesh sieve. Sprinkle with a tiny pinch of sea salt, if desired, for an extra dimension of flavor.
Store the Filbertines in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Serve and enjoy!
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 13.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
