Filbert Cremes recipe

1 (12 ounce) package semisweet chocolate chips
30 (1-inch) gold foil candy cups
1/2 cup milk chocolate chips
1 cup Nutella
6 tablespoons 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 cups with just enough chocolate to make a thin shell. Set cups on a baking sheet and chill in the refrigerator 10 to 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.