Gianduja Truffle Cups

1. 1

   Melt the chocolate in the top of a double boiler over hot, not simmering, water, or in a microwave oven on low power for 30 second intervals.

2. 2

   Stir frequently with a rubber spatula to ensure even melting.

3. 3

   Remove the top pan of the double boiler and wipe it very dry.

4. 4

   Add the praline paste to the chocolate and stir until smooth and thoroughly blended.

5. 5

   Transfer the mixture to a bowl, cover, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 hours).

6. 6

   Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.

7. 7

   Pipe the mixture into 1-inch foil candy cups until they are three-quarters full.

8. 8

   Place a hazelnut, pointed end up, on top of the truffle cream and press it in lightly.

9. 9

   Chill the truffle cups in the refrigerator until they are set (1 hour).

10. 10

    In a tightly covered container wrapped in several layers of aluminum foil, the truffle cups will keep for 1 month in the refrigerator or 2 months in the freezer.

11. 11

    The truffle cups are best served at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.