Hazelnut Butter Cups
Ingredients
- 18 whole hazelnuts
- 4 oz (125 g) bittersweet or semisweet chocolate, chopped
- 1/3 cup (75 mL) natural hazelnut butter
- 3 tbsp (45 mL) icing sugar
- 1 tbsp (15 mL) Brandy
- Scant pinch salt
- 3 tbsp (45 mL) unsalted butter, softened
- 3 oz (90 g) milk chocolate, chopped
Preparation
On baking tray, lightly toast hazelnuts in 300F/150C 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/5 mL into each of 18 foil bonbon cups; with back of small offset 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/30 mL of the butter. Spoon generous teaspoonful/5 mL into each 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 tsp/5 mL of the mixture into each cup, smoothing top and bringing to edge; gently press nut into centre. Let cool completely, at least 1 hour.
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