Gianduia Candy Cups

• 4 ounces good-quality milk chocolate, chopped (try Scharffen Berger, Lindt, Ghirardelli)
• 1 cup nutella (chocolate-hazelnut spread)
• 6 tablespoons hazelnuts, toasted and coarsely chopped
• 18 ounces bittersweet chocolate or 18 ounces semisweet chocolate, chopped
• 32 whole hazelnuts, blanched,husked and then toasted

1. Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth.
2. The key to this step is that you do not allow the bottom of the metal bowl to touch water.
3. Remove bowl from the heated water bath and place on the counter on a towel.
4. Whisk in Nutella and chopped hazelnuts.
5. Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water until chocolate melts.
6. Remove bowl from the heated water bath and place on the counter on a towel.
7. Using 1-inch-wide pastry brush, coat insides of foil candy cups with just enough chocolate to cover (it's just like painting!
8. ).
9. Rewarm chocolate as necessary to maintain approximately 110 degree F temperature, which is optimal for this step.
10. Place cups on baking sheet.
11. Chill until chocolate is firm, about 15 minutes.
12. 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).
13. Refrigerate until filling sets, about 15 minutes.
14. Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110F.
15. Spoon enough chocolate over filling to cover and to fill cups completely.
16. Immediately top each cup with a whole hazelnut.
17. Refrigerate cups until firm, about 20 minutes.
18. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container.)
19. Let stand 15 minutes at room temperature before serving.

milk chocolate, nutella, hazelnuts, bittersweet chocolate, hazelnuts

Taken from www.food.com/recipe/gianduia-candy-cups-63153 (may not work)