On a baking tray, spread out the hazelnuts and bake at 180°C for 10 to 12 minutes.

(Omit this 1st step if your hazelnuts have already been toasted.)

Take the hazelnuts out of the oven and wait until they have chilled to remove the very thin and brown layer on top of each ones.

Place the hazelnuts in your food processor and blend until the nuts are finely ground.

Transfer into a bowl. 

Sliced the apricots into small chunks (if too dry leave them in a bowl of hot water for 15 minutes) and blend until it becomes a paste.

Add the ground hazelnuts into the blender with the cacao powder, salt, vanilla extract and chocolate extract (optional) and mix until it becomes sticky.

Roll the mixture into small balls, you can hide a little hazelnut in the centre of each one if desired.

Place the Mignardises into the freezer for 1 hour to set.

Store in an airtight container in your fridge! Et voila! 😉