Gianduia Gold Cups
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth
2
Remove chocolate from over water
3
Whisk in Nutella and chopped hazelnuts
4
Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 110°F
5
(chocolate will feel warm to touch)
6
Remove from over water
7
Using 1-inch-wide pastry brush, coat insides of candy cups with just enough chocolate to cover
8
Rewarm chocolate as necessary to maintain temperature
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 with whole nut
16
Refrigerate cups until firm, about 20 minutes
17
(Can be made 2 weeks ahead; refrigerate in single layer in airtight container
18
) Let stand 15 minutes at room temperature before serving
19
Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth
20
Remove chocolate from over water
21
Whisk in Nutella and chopped hazelnuts
22
Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 110°F
23
(chocolate will feel warm to touch)
24
Remove from over water
25
Using 1-inch-wide pastry brush, coat insides of candy cups with just enough chocolate to cover
26
Rewarm chocolate as necessary to maintain temperature
27
Place cups on baking sheet
28
Chill until chocolate is firm, about 15 minutes
29
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)
30
Refrigerate until filling sets, about 15 minutes
31
Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110°F
32
Spoon enough chocolate over filling to cover and to fill cups completely
33
Immediately top each with whole nut
34
Refrigerate cups until firm, about 20 minutes
35
(Can be made 2 weeks ahead; refrigerate in single layer in airtight container
36
) Let stand 15 minutes at room temperature before serving