Filbert Cremes


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chill until firm - 20 minutes.
  6. Store in an airtight container in the refrigerator.