Name: Chocolate hazelnut cups
Prep time: 40 min
Total time: 40 min
Ingredients: 100 gram dark chocolate chips, melted; 1/3 cup chocolate hazelnut spread; 1/4 cup hazelnut meal; 1 1/2 tablespoon ice cream cones, finely crushed; 12 hazelnuts, toasted; 1 1/2 tablespoon hazelnut meal, extra

Ingredients

100 gram dark chocolate chips, melted

1/3 cup chocolate hazelnut spread

1/4 cup hazelnut meal

1 1/2 tablespoon ice cream cones, finely crushed

12 hazelnuts, toasted

1 1/2 tablespoon hazelnut meal, extra

Method

1.In a bowl, melt chocolate chips over saucepan of water. Do not let bowl touch water. Using a small, clean paint brush, paint chocolate thickly inside 12 miniature foil baking cups. Place baking cups on tray, refrigerate about 5 minutes or until chocolate sets. Peel away baking cups.

2.Combine hazelnut spread and hazelnut meal in a small bowl, spoon mixture into piping bag fitted with ½-inch fluted tube.

3.Divide pieces of wafer and toasted hazelnuts among baking cups. Pipe chocolate mixture into baking cups. Sprinkle with extra hazelnut meal

You can make your own hazelnut meal by grinding skinned hazelnuts in a nut mill or food processor until they reach the consistency of cornmeal
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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