Gianduia Gold Cups

Gianduia is a classic Italian combination of chocolate and hazelnuts. If you can't find foil candy cups, buy twice as many paper ones and use two (one inside the other) per candy. (Doubling the paper cups makes a sturdier form.) Arrange the confections in holiday tins, or place on decorative trays, wrap in cellophane and tie with gold ribbons.

Ingredients

  • 4 ounces good-quality milk chocolate (such as Lindt or Ghirardelli), chopped
  • 1 cup Nutella (chocolate-hazelnut spread)
  • 6 tablespoons coarsely chopped toasted hazelnuts
  • 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 32 (1-inch-diameter) gold foil candy cups
  • 32 whole hazelnuts, toasted, husked

Instructions

  1. Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth. Remove chocolate from over water. Whisk in Nutella and chopped hazelnuts.
  2. Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 110 F. (chocolate will feel warm to touch). Remove from over water. Using 1-inch-wide pastry brush, coat insides of candy cups with just enough chocolate to cover. Rewarm chocolate as necessary to maintain temperature. Place cups on baking sheet. Chill until chocolate is firm, about 15 minutes.
  3. Spoon enough hazelnut mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 heaping teaspoonful in each cup). Refrigerate until filling sets, about 15 minutes.
  4. Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110 F. Spoon enough chocolate over filling to cover and to fill cups completely. Immediately top each with whole nut.
  5. Refrigerate cups until firm, about 20 minutes. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container.)
  6. Let stand 15 minutes at room temperature before serving.

Makes 32.

Source: Bon Appetit - December 1998 Cooking Class