Chocolate Hazelnut Butter Cups Recipes

CHOCOLATE HAZELNUT BUTTER CUPS

Steps:

• Begin with making the hazelnut butter, roast nuts for 10 minutes at 400.
• Remove skins by rubbing the nuts together in a cheesecloth. Or, be lazy like me, leave them on and call it rustic. It's not too noticeable imo.
• Remove ½ cup hazelnuts and either finely chop with a knife or use a food processor, either way use a sieve to discard the powder. Reserve chopped nuts.
• Pulse the rest of the nuts in a food processor for 10 minutes, scraping down every few minutes as needed, until the they release their oils and it turns soupy. This will take awhile, and lots of stopping and scraping but be patient.
• Prepare a 12 cup muffin tin with 12 greaseproof muffin liners.
• Fill a saucepan that can hold a heat-safe bowl with just an inch of water. Bring to a gentle simmer. Place 4 oz of dark chocolate and 2 oz of milk chocolate in the bowl and place it on top of the simmering water - reserving a fistful of dark chocolate for seeding. Once the chocolate is melted, add the remaining dark chocolate and stir until it's smooth and fully melted.
• Add half of the chopped nuts to chocolate.
• Add a heaping 1 tablespoon chocolate to the liners and, using the back of a spoon drag the chocolate upwards to cover the sides. Try to do this in a way that results in an even layer.
• Set at room temperature for 20 minutes to set.
• Meanwhile, mix the hazelnut butter with the powdered sugar, salt and vanilla in a bowl.
• Once the bottom chocolate has set, spoon mixture on top of chocolate in about 1.5 teaspoons and flatten without allowing it to fully touch the edges.
• Melt remaining chocolate in double boiler according to above method, add remaining chopped hazelnuts.
• Dollop about 1 tablespoon chocolate on top of hazelnut butter, using an offset spatula to flatten.
• Set in fridge for 30 mins.

RICH CHOCOLATE FROSTING

Steps:

• In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.

CHOCOLATE-HAZELNUT BUTTER

Steps:

• Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.

CHOCOLATE-HAZELNUT MAGIC BARS

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, evenly sprinkle crumbs, then coconut, then chocolate chips, then hazelnuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting. If desired drizzle with melted Nutella.

CHOCOLATE-HAZELNUT SPREAD NO-BAKES

Steps:

• Line an 8-inch baking dish with aluminum foil.
• Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
• Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
• Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.

HAZELNUT-BUTTER COOKIES WITH MINI CHOCOLATE CHIPS

Steps:

• Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

CHOCOLATE-HAZELNUT CUPCAKES

Steps:

• Heat oven to 325°F. Place paper baking cup in each of 24 regular-size nonstick muffin cups. In small bowl, stir together flour and salt; set aside.
• In large bowl, beat 1/4 cup softened butter with electric mixer on medium speed until creamy. Add sugar, 1 teaspoon vanilla and the almond extract; beat until light and fluffy. Add hazelnut spread; beat until well blended, scraping bowl occasionally. Add eggs; beat until smooth. Add half of the flour mixture; beat on low speed just until blended. Add milk; beat until blended. Gently stir in remaining flour until batter is smooth. Spoon batter evenly into muffin cups, filling each half full.
• Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes.
• Meanwhile, in small microwavable bowl, microwave chocolate chips, 3 tablespoons butter and the corn syrup on High 1 to 1 1/2 minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in 1/4 teaspoon vanilla. Top cooled cupcakes with ganache topping. Sprinkle with hazelnuts.