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Hazelnut Butter Cups
18 whole hazelnuts 4 oz bittersweet or semisweet chocolate, chopped 1/3 c natural hazelnut butter 3 Tbsp icing sugar 1 Tbsp brandy scant pinch salt 3 Tbsp unsalted butter, softened 3 oz milk chocolate, chopped
On baking sheet, lightly toast hazelnuts in 300 degree F. oven, about 10 minutes. Place in kitchen towel and rub off as much skin as possible: let cool.
In small heatproof bowl set over saucepan of hot, not boiling water, melt bittersweet chocolate. Spoon rounded teaspoonfuls into 18 foil bonbon cups: with back of a small spatula or spoon, push chocolate up sides to coat. Let cool.
In small saucepan over medium low heat, stir together hazelnut butter, sugar, brandy and salt: heat, stirring constantly until sugar is dissolved. Remove from heat: let cool. Stir in 2 Tbsp of the butter. Spoon a generous teaspoonful into the chocolate cup; level top.
In small heatproof bowl set over saucepan of hot, not boiling water, melt milk chocolate and the remaining butter. Spoon scant 1 teaspoonful of the mixture into each cup, smoothing top and bringing to edge; gently press nut into centre. Let cool completely, at least 1 hour.
Makes 18 pieces
Per piece: About 119 calories, 2 g pro, 11 g fat (4 g sat. fat), 7 g
carb, 2 g fibre, 6 mg chol, 5 mg sodium. % RDI: 2 % calcium, 5 % iron, 2% Vitamin A, 3 % folate