• 60 grams (2.1 ounces) chocolate paste
  • 30 grams (1.1 ounces) sweet crisps
  • 30 grams (1.1 ounces) hazelnuts
  • 10 milliliters (0.34 fluid ounces) maple syrup
  • 15 milliliters (0.51 fluid ounces) chocolate syrup
  • 35 grams (1.2 ounces) bitter chocolate
  • 5 grams (0.18 ounces) butter
  • 15 milliliters (0.51 fluid ounces) milk

The glaze

  • 100 grams (3.5 ounces) milk chocolate
  • 20 grams (0.7 ounces) chopped nuts
  • 30 milliliters (1 fluid ounce) milk


  • Food Processor

    This is essential for creating the perfect crumb and nut textures. Remember to pulse in short bursts to avoid over-processing.

  • Double Boiler

    A must-have for melting chocolate smoothly. If you don’t have one, a heatproof bowl over a pot of simmering water works just as well. Be sure the bowl doesn’t touch the water!

  • Mixing Bowls

    You'll need a few different sizes – make sure they’re heatproof for mixing melted chocolate.

  • Refrigerator

    To set your pastries perfectly, a good fridge is essential. Allow enough space for your tray of pastries to sit undisturbed.


Step 1

1. First, grind the sweet crisps into small crumbs, and chop the hazelnuts into larger pieces. You can use a food processor for a quicker result.

Step 2

2. Melt the bitter chocolate with the maple syrup, chocolate syrup, milk, and butter in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth, then allow to cool slightly. Adjust the milk quantity based on the texture; the mixture should be smooth but not too runny.

Step 3

3. Add the chocolate paste to the melted chocolate mixture and mix well. Then, fold in the sweet crisps and chopped hazelnuts. The mixture should be dense and should not stick too much to your hands.

Step 4

4. Roll the mixture into small balls, placing a whole hazelnut inside each one. Refrigerate the balls for 30-60 minutes until they harden.

Step 5

5. For the glaze, melt the milk chocolate with the milk in a heatproof bowl over a pot of simmering water. Once melted and smooth, mix in the chopped nuts.

Step 6

6. Dip each hardened ball into the melted chocolate glaze, then place them on a plate and return them to the fridge until the glaze hardens completely. Using a fork to dip and remove the balls can help ensure they're evenly coated.


Ready to serve these delightful chocolate hazelnut pastries? Here are some fun ideas to elevate your presentation! 🌟 One fantastic way to present them is on a **rustic wooden board** covered with parchment paper. This adds a chic, **artisan touch** that's perfect for a cozy get-together or holiday spread. Add some whole hazelnuts and chocolate shavings to the board for an extra-fancy look. For a more refined affair, arrange them on a **tiered cake stand**. This creates a stunning centerpiece that will draw everyone's eyes. 🍬📸 Don't forget to sprinkle a little powdered sugar on top for that final, **elegant touch**. Hosting a party? How about creating a **dessert table**? Mix these pastries with other bite-sized desserts and fresh fruits. Use colorful napkins and plates to make everything pop. Your guests will love the variety, and you’ll have a seriously Instagram-worthy setup! 📸✨


Here are some **gluten-free and vegan variations** to ensure everyone can enjoy these delicious treats! 🌱💚 For a **gluten-free** version, simply replace the sweet crisps with gluten-free alternatives. There are many options available in stores, so choose your favorite brand. This swap keeps the crumbly texture without compromising on taste. Going **vegan** is also a breeze! Swap regular butter with **vegan butter** or coconut oil, and use a **plant-based milk** like almond or oat milk instead of cow's milk. Opt for **vegan-friendly chocolate syrups** as well. These substitutes will still give you that rich, irresistible flavor. With these variations, you'll make sure everyone can indulge in these decadent pastries without a care! 🌟


  • Why did my chocolate seize when melting?

    Chocolate can seize if it comes into contact with water or steam. Always use dry utensils and containers, and melt at a low temperature.

  • Can I use white chocolate instead?

    Absolutely! Just adjust the quantity if needed, as white chocolate can be sweeter and may affect the final flavor balance.

  • How do I achieve the perfect texture for the pastry balls?

    Ensure the paste mixture is thoroughly mixed and cooled slightly before adding the nuts and crisps. This helps maintain a consistent texture for rolling.

  • Why is my glaze not sticking to the pastries?

    Make sure the pastries are properly chilled before glazing and try double-dipping for a thicker coat if needed.

  • How can I add extra flavors?

    Feel free to incorporate flavored extracts like vanilla, almond, or even a splash of liquor into the chocolate mixture.

  • How long do these pastries keep in the fridge?

    Store them in an airtight container in the fridge for up to a week. For longer storage, you can freeze them for up to a month.

Nutrition facts

Nut chocolates with crispies
Recipe Yield:12 servings
Calories:Approximately 70-100 calories per serving
Calories (Min - Max):70 - 100
Total Fat:5g
Saturated Fat:2g
Total Carbohydrate:9g
Total Sugars:7g