Recipe for cooking filbert cremes

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Filbert Cremes

1 (12 ounce) pkg. semisweet chocolate chips
30 (1-in.) gold foil candy c.
1/2 c. milk chocolate chips
1 c. Nutella
6 Tbsp. chopped toasted hazelnuts
30 whole toasted hazelnuts, without husk

Shell: Place the semi-sweet 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 c. with just enough chocolate to make a thin shell. Set c. on a baking sheet and chill in the refrigerator 10 to 12 mins. 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 c. leaving a little space at the top, about 1/8-in.. Chill in the refrigerator about 15 mins. until the filling is set, then cover the filling completely and immediately place a toasted hazelnut on top. Chill until firm - 20 mins..

Store in an airtight container in the refrigerator.