Preparation
Gently melt the cocoa butter in a microwave-safe bowl in 30-second intervals or in a double boiler until completely smooth.
Whisk in the unsweetened cocoa powder and stevia sweetener until no lumps remain and the mixture is glossy.
Stir in the chopped hazelnuts, ensuring they are evenly coated with the chocolate mixture.
Gently fold the whipped cream into the chocolate-hazelnut mixture until just combined. Be careful not to overmix, as you want to maintain the light, airy texture of the cream.
Carefully pour or spoon the mixture into square silicone molds or a standard ice cube tray.
Refrigerate for at least 1–2 hours, or until the bites are completely firm.
Once firm, gently remove from the molds. If desired, press the tops into crushed walnuts before serving.
Enjoy!
Taste the chocolate mixture before adding the whipped cream and adjust the sweetener to your personal preference. Different brands of stevia have different potencies.
