Rocher-style Easter Eggs

• Cut out round plates from the wafer sheet. They have to be bigger than the respective egg hollows of the silicone mold. For me it was a form with 15 hollows and these had a dimension of 3.5 x 2 cm. My round cookie cutter 4 cm in diameter. Preheat the oven to 180 °.
• Dip the cut-out plates briefly in lukewarm water and place them on a surface and let them "pull through". But do this in several portions and not dip all of them right away, otherwise they will get too mushy. So always press the dipped, slightly softened ones into the hollows immediately. When all the hollows are lined, place the pan on the tray and slide it into the oven on the middle rail. The baking or drying time of the wafer halves is around 15-20 minutes. But to be on the safe side, test it before you take it out. They have to be really crispy and easy to remove from the hollow. If they are still stuck, leave the mold in the oven a little longer. Let the finished waffle half-shells cool down.
• If the Nutella is too firm, mix it with cream to make it creamier, otherwise leave it as it is. Fill the half-shells to the brim with a teaspoon in small portions. Press a hazelnut in the middle of each one and place one without as the second half on top and gently press together. Put the assembled blanks in the refrigerator and let them set well.
• In the meantime, melt the couverture and chocolate over a water bath over a mild heat. Stir in the chopped hazelnuts. Take everything off the heat and let it cool down very slightly, but don't let it set again. Thoroughly roll the solidified blanks in it and place on a praline rack. But possibly also on baking paper. Let it solidify and later store it in the fridge until you can eat it or give it away ............ 😉 A little "Schnuckedönschen" .....

Tip:

• You can get waffle sheets in Russian supermarkets or on the Internet. So did the silicone mold.