Crumble the cake and mix with the help of a food mixer. Add 4 tablespoons of Crema Pistacchi BABBI. Mix well with the fingers to obtain a compact mixture.
Make small balls with the mixture.Then melt the chocolate in a small saucepan, over low fire. Spear the balls onto plastic lolly sticks and dip into the melted chocolate. Place in the fridge for 30 minutes.
Melt the dark chocolate with a little butter and water to obtain a smooth mixture.
Dip the balls into the dark chocolate and sprinkle with ground hazelnuts.
Insert the sticks into an apple to keep them upright in the fridge. Serve cold.