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This easy to make recipe for Chocolate Hazelnut Truffle Cups will impress anyone you make them for – just watch them disappear off the plate! Why not try Homemade Coconut Mounds Cups, Homemade Snicker Cups, or Chocolate Tea Cups. Build up your chocolate cup repertoire right here and now!
This recipe starts with making the ganache filling. I usually make it the day before to make things a bit easier. It sets in the fridge and then I soften it in the microwave when I’m ready to use it to make it easier to scoop.
To make these, I used 2-inch silicone liners. If you’re in the US, you can get ones like mine from Amazon by clicking here. (#paidlink).
The next step is painting the cup liners with melted chocolate. I find the easiest way to do this is to take a 1/2 teaspoon of the melted chocolate, drop it into the liner. Then using a clean, small paintbrush (that’s never been used with paint), spread the chocolate over the liners.
This is a much faster process than you would imagine. It took me about an hour to make 60 truffle cups and that was including hardening the chocolate before filling them.
I warn you that these are addictive and a dream come true for any chocolate lover. You will be asked to make them again and again!
Recipe
Truffle Cups
Ingredients
- For the Filling:
- 2 cups whipping cream
- 16 oz bittersweet/dark chocolate (chopped)
- 1 cups Nutella (chocolate hazelnut spread)
- For the cups:
- 16 oz bittersweet/dark chocolate (chopped)
- 1-2 cups chopped hazelnuts
Instructions
For the filling:
- Place the chopped chocolate and Nutella into a medium-sized, heatproof bowl.
- In a small saucepan, heat the cream until it just begins to simmer and then pour it over the chopped chocolate. Let it sit a minute, then gently stir with a wooden spoon until the chocolate has fully melted and the ganache is smooth. Then cover and chill completely to set.
- Once the filling is ready to use, melt the remaining chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth and fluid.
- Using a 1/2 teaspoon measuring spoon, drop it into mini paper cupcake liners spread evenly using a paintbrush.
- Allow to harden in the refrigerator for about 10 minutes.
- Fill the chocolate covered cups with the filling then brush the rest of the chocolate over the tops of the cups, sprinkle with the hazelnuts and place in the refrigerator to set again (about 15 minutes).
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