Stefano's Baci

These irresistible chocolate and hazelnut kisses are a decadent indulgence!


1 cup chocolate hazelnut spread
1 cup crushed hazelnut wafer cookies
1 cup melted semi-sweet chocolate, for baci filling
24 whole hazelnuts, for centre
7 ounces dark chocolate (50 to 70%),to coat baci
Pinch salt
1 to 1 1/2 cups finely ground hazelnuts, to coat baci


Add hazelnut chocolate spread, crushed wafer cookies and melted semi-sweet chocolate to a bowl. Stir to combine. Refrigerate mixture until firm, about 1 hour.

Using a tbsp. to measure, roll hazelnut and chocolate mixture into balls. If mixture gets too soft, refrigerate until firm. Add whole hazelnut into centre of each ball.

Melt dark chocolate with pinch salt over double boiler. Remove from double boiler. Cool slightly.

Dip balls in dark chocolate and then roll in finely ground hazelnuts.

Transfer to baking tray lined with parchment. When chocolate hardens. Store bacci in airtight container in a cool dry place.

Yield: 24 servings.