Gianduia Candy Cups

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

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

Recipe

• 1 stir milk chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth.
• 2 the key to this step is that you do not allow the bottom of the metal bowl to touch water.
• 3 remove bowl from the heated water bath and place on the counter on a towel.
• 4 whisk in nutella and chopped hazelnuts.
• 5 stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water until chocolate melts.
• 6 remove bowl from the heated water bath and place on the counter on a towel.
• 7 using 1-inch-wide pastry brush, coat insides of foil candy cups with just enough chocolate to cover (it's just like painting!).
• 8 rewarm chocolate as necessary to maintain approximately 110 degree f temperature, which is optimal for this step.
• 9 place cups on baking sheet.
• 10 chill until chocolate is firm, about 15 minutes.
• 11 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).
• 12 refrigerate until filling sets, about 15 minutes.
• 13 rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110°f.
• 14 spoon enough chocolate over filling to cover and to fill cups completely.
• 15 immediately top each cup with a whole hazelnut.
• 16 refrigerate cups until firm, about 20 minutes.
• 17 (can be made 2 weeks ahead; refrigerate in single layer in airtight container.) let stand 15 minutes at room temperature before serving.