chocolate hazelnut mounds

Inspired by the sweet cherry amaretti I came up with these chocolate hazelnut mounds. They are crunchy on the outside and still a little gooey in the middle. I used dark salted chocolate for this recipe which gave these chocolate hazelnut mounds a special flavour.


chocolate hazelnut mounds
Prep time
Cook time
Total time
Yields: 20
  • 2⅓ cup (200g) ground hazelnuts
  • 10 tablespoons (120g) sugar plus 1½ tablespoons (20g) sugar
  • ½ teaspoon of sea salt
  • ½ cup (100g) dark chocolate, chopped
  • 3 egg whites (M)
  • icing sugar for rolling
  1. Preheat oven to 340°F / 170°C.
  2. Mix the ground hazelnuts, sugar and salt in a bowl.
  3. In a second bowl, whisk the egg whites and 1½ tablespoons (20g) sugar into soft peaks.
  4. Fold the egg whites gently into the other ingredients.
  5. Add the chopped chocolate.
  6. Form walnut-sized balls and roll generously in icing sugar. The dough is quite sticky so it will be easier to roll the balls in the icing sugar rather than in your hands.
  7. Place the mounds on a baking tray and flatten slightly.
  8. Bake for 14 mins, until slightly coloured but still gooey inside.
  9. Leave to cool.



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.