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Hazelnut Butter Cup
Photo by: Kevin Hewitt |
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| General Category : Candies and Confections |
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| Food Group : Nuts, Chocolate and Sweets |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Valentine's Day |
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| If you like, you can substitute almond butter or natural peanut butter for hazelnut butter, placing the appropriate nuts in the centre. Check the ingredient label to make sure the nut butter is made from roasted, not raw, nuts. |
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Ingredients
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18 whole hazelnuts |
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4 oz (125 g) bittersweet or semisweet chocolate, chopped |
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1/3 cup (75 mL) natural hazelnut butter |
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3 tbsp (45 mL) icing sugar |
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1 tbsp (15 mL) brandy |
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Scant pinch salt |
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3 tbsp (45 mL) unsalted butter, softened |
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3 oz (90 g) milk chocolate, chopped |
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Preparation
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On baking tray, lightly toast hazelnuts in 300°F/150°C oven, about 10 minutes. Place in kitchen towel and rub off as much skin as possible; let cool.
In small heatproof bowl set over saucepan of hot, not boiling, water, melt bittersweet chocolate. Spoon rounded teaspoonfuls/5 mL into each of 18 foil bonbon cups; with back of small offset spatula or spoon, push chocolate up sides to coat. Let cool.
In small saucepan over medium-low heat, stir together hazelnut butter, sugar, brandy and salt; heat, stirring constantly until sugar is dissolved. Remove from heat; let cool. Stir in 2 tbsp/30 mL of the butter. Spoon generous teaspoonful/5 mL into each chocolate cup; level top.
In small heatproof bowl set over saucepan of hot, not boiling, water, melt milk chocolate and the remaining butter. Spoon scant 1 tsp/5 mL of the mixture into each cup, smoothing top and bringing to edge; gently press nut into centre. Let cool completely, at least 1 hour.
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Nutritional information
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| Per piece: about 119 cal, 2 g pro, 11 g total fat (4 g sat. fat), 7 g carb, 2 g fibre, 6 mg chol, 5 mg sodium. % RDI: 2% calcium, 5% iron, 2% vit A, 3% folate. |
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Source
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Homemakers Magazine: February/March 2007
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