Nutella Filbert Creams

1 (16 oz.) pkg. semisweet chocolate chips
30 (1-inch) gold foil candy cups
1/2 C. milk chocolate chips
1 C. Nutella
6 T. chopped toasted hazelnuts
30 whole toasted hazelnuts, without husk

SHELL:
Place the semisweet chocolate chips in a double boiler over simmering water (do not get any water in the chocolate) and stir until completely melted. Remove from heat and quickly, using a narrow pastry brush, coat the inside of the foil cups with just enough chocolate to make a thin shell.

Set cups on a baking sheet and chill in the refrigerator 10-12 minutes or until firm. Keep the remaining mixture warm as it will be used to cover the filled shells.

FILLING:
Melt the milk chocolate chips the same way and then stir in the chopped hazelnuts and Nutella.

Spoon hazelnut filling into each chocolate cup leaving a little space at the top, about 1/8 inch. Chill in the refrigerator about 15 minutes until the filling is set, then cover the filling completely and immediately place a toasted hazelnut on top.

Chill until firm 20 minutes. Store in an airtight container in the refrigerator.