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Categories:Viewed: 60 - Published at: 8 years ago
Ingredients
- 4 ounces good-quality milk chocolate, chopped (try Scharffen Berger, Lindt, Ghirardelli)
- 1 cup nutella (chocolate-hazelnut spread)
- 6 tablespoons hazelnuts, toasted and coarsely chopped
- 18 ounces bittersweet chocolate or 18 ounces semisweet chocolate, chopped
- 32 whole hazelnuts, blanched,husked and then toasted
Method
- Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth.
- The key to this step is that you do not allow the bottom of the metal bowl to touch water.
- Remove bowl from the heated water bath and place on the counter on a towel.
- Whisk in Nutella and chopped hazelnuts.
- Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water until chocolate melts.
- Remove bowl from the heated water bath and place on the counter on a towel.
- Using 1-inch-wide pastry brush, coat insides of foil candy cups with just enough chocolate to cover (it's just like painting!
- ).
- Rewarm chocolate as necessary to maintain approximately 110 degree F temperature, which is optimal for this step.
- Place cups on baking sheet.
- Chill until chocolate is firm, about 15 minutes.
- Spoon enough hazelnut mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 heaping teaspoonful in each cup).
- Refrigerate until filling sets, about 15 minutes.
- Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110F.
- Spoon enough chocolate over filling to cover and to fill cups completely.
- Immediately top each cup with a whole hazelnut.
- Refrigerate cups until firm, about 20 minutes.
- (Can be made 2 weeks ahead; refrigerate in single layer in airtight container.)
- Let stand 15 minutes at room temperature before serving.
