Ingredients: (for about 15 rocks)
Melt the pralinoise in a bain-marie then, off the heat, add the melted butter, the egg yolks and the fresh cream.
Mix well and let cool so that the dough hardens and can be worked like modeling clay.
Then form balls by rolling them in your palm and put them in the refrigerator so that they are very hard.
Melt the dark chocolate in a bain-marie and add the crushed hazelnuts.
Dip each ball very quickly into this mixture to coat them. Then put them back in the fridge for the chocolate to harden.
Be careful, the operation is delicate because the ball of pralinoise tends to soften as soon as it is immersed in dark chocolate:you have to go quickly!
A reward:at the end of the operation, your fingers are full of them and you just have to lick them!