filbert cremes
1 (12 ounce) package semisweet chocolate chips 30 (1-inch) gold foil candy cups 1/2 cup milk chocolate chips 1 cup Nutella 6 tablespoons chopped toasted hazelnuts
Ingredients
- 1(12 ounce) package semisweet chocolate chips
- 30(1-inch) gold foil candy cups
- 1/2cupmilk chocolate chips
- 1cupnutella
- 6tablespoonchopped toasted hazelnuts
- 30whole toasted hazelnuts, without husk
Directions
- 1
Filbert Cremes 1 (12 ounce) package semisweet chocolate chips 30 (1-inch) gold foil candy cups 1/2 cup milk chocolate chips 1 cup Nutella 6
- 2
Remove from heat and quickly, using a narrow pastry brush, coat the inside of the foil cups with just enough chocolate to make a thin shell
- 3
Set cups on a baking sheet and chill in the refrigerator 10 to 12 minutes or until firm
- 4
Keep the remaining mixture warm as it will be used to cover the filled shells
- 5
Filling: Melt the milk chocolate chips the same way and then stir in the chopped hazelnuts and Nutella
- 6
Spoon hazelnut filling into each chocolate cup leaving a little space at the top, about 1/8-inch
- 7
Chill in the refrigerator about 15 minutes until the filling is set, then cover the filling completely and immediately place a toasted hazel
- 8
Chill until firm - 20 minutes