24 ounces (about 4 cups) semisweet milk or white chocolate
50 small two-layer
Chop chocolate into small pieces if not using chips. Heat half of chocolate in
top of double boiler until it melts and reaches a temperature of 110 to 120 degrees
F. Remove saucepan with chocolate from heat and stir in remaining chocolate.
Stir chocolate frequently until it reaches a temperature of 86 to 91 degrees
F for semisweet chocolate, 84 to 88 degrees F for milk and white chocolate.
Using a small pastry brush, paint inside of candy cups with melted chocolate.
Place cups in freezer for 10 minutes.
Remove cups from freezer. Using a spoon, fill cups three-fourths full with raspberry
preserves, marshmallow fluff topped with a toasted hazelnut and other fillings.
Heat chocolate until it again reaches 88 to 90 degrees F. Using a spoon, drop
chocolate on top of filling. Using the back of the spoon, smooth out chocolate and
seal to the edge of the shell.
Return candies to freezer for 10 minutes.
Remove from freezer and store in airtight
Yield: 50 candies
* To make liqueur-nut mixture, combine 1/2 cup finely chopped nuts with 1/4 cup
Bailey's Irish Creme, amaretto or other liqueur. Place in freezer until ready
to use. When filling candy shells, float nuts on top of liqueur.
* To make caramel-praline mixture, melt 20 caramels and 1/4 cup heavy cream in
the top of a double boiler. Stir in 1/2 cup chopped nuts. Cool before using.