Filbert Cremes
Ingredients
Shell
- 1 (12 ounce) package semisweet chocolate chips
- 30 (1 inch) gold foil candy cups
Filling
- 1/2 cup milk chocolate chips
- 1 cup Nutella
- 6 tablespoons chopped toasted hazelnuts
- 30 whole toasted hazelnuts, without husk
Instructions
Shell
- Place the semi-sweet chocolate chips in a double boiler over simmering water (do not get any water in the chocolate) and stir until completely melted. 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.
- Set cups on a baking sheet and chill in the refrigerator 10 to 12 minutes or until firm. Keep the remaining mixture warm as it will be used to cover the filled shells.
Filling
- Melt the milk chocolate chips the same way and then stir in the chopped hazelnuts and Nutella. Spoon hazelnut filling into each chocolate cup leaving a little space at the top, about 1/8 inch.
- Chill in the refrigerator about 15 minutes until the filling is set, then cover the filling completely and immediately place a toasted hazelnut on top.
- Chill until firm, 20 minutes.
- Store in an airtight container in the refrigerator.
