Chocolate Hazelnut Butter Cups Food

CHOCOLATE HAZELNUT BUTTER CUPS

Steps:

• Begin with making the hazelnut butter, roast nuts for 10 minutes at 400.
• Remove skins by rubbing the nuts together in a cheesecloth. Or, be lazy like me, leave them on and call it rustic. It's not too noticeable imo.
• Remove ½ cup hazelnuts and either finely chop with a knife or use a food processor, either way use a sieve to discard the powder. Reserve chopped nuts.
• Pulse the rest of the nuts in a food processor for 10 minutes, scraping down every few minutes as needed, until the they release their oils and it turns soupy. This will take awhile, and lots of stopping and scraping but be patient.
• Prepare a 12 cup muffin tin with 12 greaseproof muffin liners.
• Fill a saucepan that can hold a heat-safe bowl with just an inch of water. Bring to a gentle simmer. Place 4 oz of dark chocolate and 2 oz of milk chocolate in the bowl and place it on top of the simmering water - reserving a fistful of dark chocolate for seeding. Once the chocolate is melted, add the remaining dark chocolate and stir until it's smooth and fully melted.
• Add half of the chopped nuts to chocolate.
• Add a heaping 1 tablespoon chocolate to the liners and, using the back of a spoon drag the chocolate upwards to cover the sides. Try to do this in a way that results in an even layer.
• Set at room temperature for 20 minutes to set.
• Meanwhile, mix the hazelnut butter with the powdered sugar, salt and vanilla in a bowl.
• Once the bottom chocolate has set, spoon mixture on top of chocolate in about 1.5 teaspoons and flatten without allowing it to fully touch the edges.
• Melt remaining chocolate in double boiler according to above method, add remaining chopped hazelnuts.
• Dollop about 1 tablespoon chocolate on top of hazelnut butter, using an offset spatula to flatten.
• Set in fridge for 30 mins.

CHOCOLATE-HAZELNUT BUTTER

Steps:

• Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.

HAZELNUT CUPS

Steps:

• Combine the chocolate chips and oil in a microwave-safe measuring cup or ceramic bowl. Stir until all of the chips are coated with oil. Microwave for 1 minute at 60% power. Stir. Heat at full power at 15-second intervals until the chocolate is melted, stirring after every interval. (This will take between 1 to 3 minutes, depending on your microwave.)
• Arrange 24 paper bonbon or candy cups on a baking sheet. Pour a small amount (about 2 teaspoons) of the melted chocolate mixture into each cup. Tip the cups to coat the insides fully with chocolate. Transfer the coated cups to the refrigerator. Reserve remaining chocolate.
• Pour the cup of heavy cream, vanilla extract, and coffee liqueur in a mixing bowl. Beat on high speed until frothy. Add the 2 teaspoons of sugar and continue to beat on high until soft peaks form. Stir in the hazelnut spread and beat on medium speed until combined. Quickly fold in the reserved melted chocolate. (If the chocolate has started to set up, place in microwave again for 10 seconds at 60% power.)
• Fill a pastry bag with the mousse filling and pipe it into each chocolate cup. (If a pastry bag is unavailable, use a resealable plastic storage bag and snip off a corner.) You may need to use a spoon to smooth the tops. Chill the filled shells in the refrigerator for at least 4 hours.
• Whip the 1/2 cup of cream until frothy; add the teaspoon of sugar and whip until stiff peaks form. Use a pastry bag to top each chocolate cup with a small dollop of whipped cream. Sprinkle with chopped hazelnuts and top with a coffee bean. Refrigerate until serving.