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