Gianduia Gold Cups
4 ounces good-quality milk chocolate (such as Lindt or Ghirardelli),
1 cup Nutella (chocolate-hazelnut spread)
6 tablespoons coarsely chopped toasted hazelnuts
18 ounces bittersweet (not unsweetened) or semisweet chocolate,
32 (1-inch diameter) gold foil candy cups
32 whole hazelnuts, toasted, husked
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. Remove chocolate from over water. Whisk in
Nutella and chopped hazelnuts.
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 degrees F (chocolate will feel warm to touch). Remove from over
Using 1-inch-wide pastry brush, coat insides of
candy cups with just enough chocolate to cover. Rewarm chocolate as
necessary to maintain temperature. Place cups on baking sheet. Chill
until chocolate is firm, about 15 minutes.
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). Refrigerate until filling sets, about 15 minutes.
Rewarm remaining melted bittersweet chocolate in bowl set over
barely simmering water to 110�F. Spoon enough chocolate over filling
to cover and to fill cups completely. Immediately top each with
Refrigerate cups until firm, about 20 minutes.
(Can be made 2 weeks ahead; refrigerate in single layer in airtight
container.) Let stand 15 minutes at room temperature before serving.
*Nutella is usually found in the jelly
and preserves section of the supermarket.