Melting Moments with Chocolate Hazelnut Filling
Ingredients
125 g Natvia Icing Sugar
50 g milk powder
50 g corn flour
2 Vanilla beans - seeds scraped out and the pods can be used to make vanilla sugar ( if you make vanilla sugar then you can use that instead of the icing sugar and vanilla separately)
0.66 cup Natvia Icing Sugar 2/3 cup
0.66 cup sugar-free custard powder
5.5 cup plain flour
185 g butter
500 g hazelnuts 50
50 g Natvia sugar 30g cocoa powder (100%cocoa or
30 g cocoa powder (100%cocoa or sugar-free drinking chocolate)
75 g Chocolate-hazelnut spread (above)
140 g Natvia Icing Sugar
Method
- Blend all ingredients together in a high-speed mixer, this will allow the vanilla beans to disperse best.
- Preheat the oven to 185 degrees celsius.
- Beat butter and sugar until light and fluffy
- Then beat in custard powder and flour
- Roll into 30g balls and gently press down with a fork
- Bake for approximately 12 min
- Blend together in a high-speed blender until it forms a paste
- Mix 75g of the hazelnut chocolate spread with Natvia Icing sugar to form a thick buttercream filling
- Roll small balls of filling together and sandwich between two cooled biscuits
