Okay, so let's talk about roasted hazelnuts dipped in chocolate. Sounds amazing, right? It is! This recipe is incredibly easy and ridiculously delicious. Perfect for a cozy night in or to impress your friends – who doesn’t love a tasty treat?
One time, I was trying to make these for a potluck and completely forgot to shake the pan while roasting the nuts. Let's just say they weren't as evenly cooked as they should've been. So remember that little detail! Lesson learned! This recipe guides you through every step, from roasting the hazelnuts to perfectly coating them in melted chocolate. We'll cover how to skin those hazelnuts, which I've found can be a little tricky, but with a few simple steps, it becomes a breeze.
Required Equipments
- Large Baking Sheet
- Mixing Bowls (2)
- Whisk
- Wooden Spoon
- Measuring Cups and Spoons
- Oven
- Cooling Rack
Roasted-Hazelnuts-with-Chocolate-Updated-March-9-2025
This recipe shows you how to create irresistible roasted hazelnuts dipped in rich, decadent chocolate. A simple, yet elegant treat perfect for any occasion.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
- Spread the hazelnuts in a single layer on a large baking sheet. Don't overcrowd them; they need space to roast evenly.
- Roast for 12-15 minutes, shaking the pan halfway through, until the hazelnuts are fragrant and lightly golden brown. Keep a close eye on them to prevent burning!
- Remove from oven and let the hazelnuts cool completely on the baking sheet. This step is super important because it lets the nuts cool down before handling.
- Once cooled, gently rub the hazelnuts in a clean kitchen towel to remove their skins. Some skins might be stubborn, but don't stress about getting every single one.
- Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until it's completely smooth and melted. Alternatively, you can melt it in a double boiler over low heat.
- Add the cooled, skinned hazelnuts to the melted chocolate and gently toss to coat them evenly. Make sure each hazelnut is covered.
- Line a baking sheet with parchment paper. Arrange the chocolate-covered hazelnuts on the prepared baking sheet in a single layer, leaving a little space between each one.
- Refrigerate for at least 30 minutes, or until the chocolate is completely set. I usually pop mine in the freezer for about 20 minutes to get it to set faster!
- Once set, carefully lift the chocolate-covered hazelnuts off the baking sheet and enjoy! Store in an airtight container at room temperature for up to a week, or in the freezer for longer storage.
📝 Notes
- For best results, use high-quality dark chocolate with a high percentage of cocoa.
- If using milk or white chocolate, adjust cooking time accordingly, as these tend to melt faster than dark chocolate.
- Don't over-roast the hazelnuts, or they will burn and become bitter!
🍎 Nutrition
Calories: 350 kcal
Protein: 6 g
Fat: 20 g
Carbohydrates: 25 g
Fiber: 3 g
Calcium: 20 mg
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