Chocolate candies with hazelnuts

Ingredients:

• 36 whole blanched hazelnuts (about 1/3 cup)
• 0.5 cup powdered sugar
• 0.5 cups puffed rice (breakfast cereal)
• 0.5 tsp coarse salt
• 0.5 cup chocolate-hazelnut spread
• 2 tablespoons unsalted butter, melted
• 110 g semi-sweet chocolate, chopped
• 2 tsp. confectionery fat

Preparation:

1. Preheat oven to 175°C. Place the hazelnuts on a small baking sheet and bake until golden brown, 10-12 minutes. Let cool completely.
2. Line a baking sheet with parchment or waxed paper and set aside.
3. Combine the powdered sugar, puffed rice flour, and salt in a food processor and pulse until smooth. Add the chocolate-hazelnut spread and butter. Process until the mixture comes together when squeezed in your hand.
4. Roll the chocolate mixture into balls, press a nut into the center of each ball so the top is visible, and place them on the prepared baking sheet. Freeze the candies until firm, about 20 minutes.
5. Place the chocolate and shortening in a small bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and the mixture is smooth. Carefully insert a toothpick into the top of the candy, near the nut, and dip the bottom into the melted chocolate.
6. Let the excess chocolate drip into the bowl and return the dipped candy to the baking sheet. Remove the toothpick and smooth out the remaining puncture mark with your fingertip. Repeat with the remaining candies. Refrigerate for 20 minutes.