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Prep Time: 30 minutes
Cook Time: 5 minutes
Total: 35 minutes
Author : Sarah Hobbs
Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Cook in oven for 5 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop. Place in a bowl with the cake crumbs, liqueur and condensed milk, and stir until combined.
Step 2
Line a baking tray with non-stick baking paper. Place cocoa on a plate. Use your hands to roll 2 teaspoonsful of cake mixture into a ball. Roll in cocoa to coat. Transfer to tray. Repeat with remaining cake mixture and cocoa. Place in the fridge for 10 minutes or until firm.
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