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Homemade Baci Perugina Recipe

Homemade Baci Perugina Recipe
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★★★★★

4.7 from 6 reviews

These Homemade Baci Perugina are a delicious Italian treat featuring a smooth hazelnut and chocolate spread center, toasted hazelnuts, and a rich dark chocolate coating. Perfect for gifting or enjoying as a decadent snack, these bite-sized chocolates capture the authentic flavors of the classic Baci.

Ingredients

Scale

Hazelnut Preparation

  • 1 cup whole hazelnuts
  • 24 whole hazelnuts for topping

Chocolate Mixture

  • 1 cup hazelnut spread (like Nutella)
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 1 cup dark chocolate chips
  • 1 tablespoon unsalted butter

Instructions

  1. Toast Hazelnuts: Preheat your oven to 350°F (175°C). Spread the whole hazelnuts evenly on a baking sheet and toast them for about 10 minutes until fragrant and golden. Remove from oven and allow to cool.
  2. Remove Skins and Chop: Once cooled, gently rub the hazelnuts between a clean kitchen towel to remove most of their skins. Reserve 24 whole hazelnuts for topping and finely chop the remaining toasted nuts.
  3. Prepare Filling: In a mixing bowl, combine the chopped hazelnuts, hazelnut spread, and vanilla extract. Stir thoroughly until the mixture is smooth and cohesive.
  4. Form Balls: Shape the mixture using your hands into small balls approximately 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper. Press one whole hazelnut firmly into the top of each ball.
  5. Melt Chocolate: In a microwave-safe bowl, melt the dark chocolate chips and unsalted butter together by heating in 30-second intervals, stirring between each, until the mixture is smooth and fully melted.
  6. Coat Baci: Dip each hazelnut ball into the melted chocolate, ensuring they are fully coated. Transfer them back onto the parchment-lined baking sheet.
  7. Set Chocolate: Let the chocolate-coated balls set at room temperature. To speed up the process, place them in the refrigerator for about 20 minutes until firm.

Notes

  • Removing the skins from hazelnuts helps achieve a smoother texture and prevents bitterness.
  • You can substitute dark chocolate chips with milk chocolate if a sweeter coating is desired.
  • Store the finished chocolates in an airtight container in a cool place or refrigerate for longer shelf life.
  • These chocolates are best enjoyed within one week for optimal freshness.

Nutrition

Keywords: Baci Perugina, Hazelnut chocolates, Italian desserts, Homemade chocolates, Hazelnut spread treat

Find it online: https://maicook.com/homemade-baci-perugina-recipe/