Best Hazelnut Cocoa Butter Cups Scd Compliant Recipes

CHOCOLATE HAZELNUT BUTTER CUPS

Steps:

• Begin with making the hazelnut butter, roast nuts for 10 minutes at 400.
• Remove skins by rubbing the nuts together in a cheesecloth. Or, be lazy like me, leave them on and call it rustic. It's not too noticeable imo.
• Remove ½ cup hazelnuts and either finely chop with a knife or use a food processor, either way use a sieve to discard the powder. Reserve chopped nuts.
• Pulse the rest of the nuts in a food processor for 10 minutes, scraping down every few minutes as needed, until the they release their oils and it turns soupy. This will take awhile, and lots of stopping and scraping but be patient.
• Prepare a 12 cup muffin tin with 12 greaseproof muffin liners.
• Fill a saucepan that can hold a heat-safe bowl with just an inch of water. Bring to a gentle simmer. Place 4 oz of dark chocolate and 2 oz of milk chocolate in the bowl and place it on top of the simmering water - reserving a fistful of dark chocolate for seeding. Once the chocolate is melted, add the remaining dark chocolate and stir until it's smooth and fully melted.
• Add half of the chopped nuts to chocolate.
• Add a heaping 1 tablespoon chocolate to the liners and, using the back of a spoon drag the chocolate upwards to cover the sides. Try to do this in a way that results in an even layer.
• Set at room temperature for 20 minutes to set.
• Meanwhile, mix the hazelnut butter with the powdered sugar, salt and vanilla in a bowl.
• Once the bottom chocolate has set, spoon mixture on top of chocolate in about 1.5 teaspoons and flatten without allowing it to fully touch the edges.
• Melt remaining chocolate in double boiler according to above method, add remaining chopped hazelnuts.
• Dollop about 1 tablespoon chocolate on top of hazelnut butter, using an offset spatula to flatten.
• Set in fridge for 30 mins.

SALTED COCOA-HAZELNUT COOKIES

Steps:

• In a large bowl, whisk together flour, cocoa powder, baking powder and salt.
• In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 2 to 3 minutes. Scrape down the sides of the bowl, and add in the eggs, 1 at a time, and vanilla extract, and beat until everything is well combined, about 2 minutes.
• Add dry ingredients all at once, and mix on low until almost incorporated. Add hazelnuts, and continue to mix until just fully incorporated.
• Scrape dough out of mixer, and divide it into 2 pieces onto cling wrap. Wrap each piece in cling wrap and roll them into logs about 1 1/2 to 2 inches in diameter, and 12 inches long.
• Refrigerate the logs at least 2 hours, or up to 5 days.
• Heat oven to 325 degrees.
• Brush the outside of each log of dough with egg wash. Sprinkle sanding sugar (Demerara or regular granulated sugar also work here) onto a piece of parchment paper, and roll the logs in it. Slice log crosswise into 1/4-inch-thick slices.
• Place dough slices on parchment-lined baking sheets 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just set and cookies are baked through (difficult to tell with chocolate cookies, but the center should feel set when pressed gently), 12 to 15 minutes.

HAZELNUT CUPS

Steps:

• Combine the chocolate chips and oil in a microwave-safe measuring cup or ceramic bowl. Stir until all of the chips are coated with oil. Microwave for 1 minute at 60% power. Stir. Heat at full power at 15-second intervals until the chocolate is melted, stirring after every interval. (This will take between 1 to 3 minutes, depending on your microwave.)
• Arrange 24 paper bonbon or candy cups on a baking sheet. Pour a small amount (about 2 teaspoons) of the melted chocolate mixture into each cup. Tip the cups to coat the insides fully with chocolate. Transfer the coated cups to the refrigerator. Reserve remaining chocolate.
• Pour the cup of heavy cream, vanilla extract, and coffee liqueur in a mixing bowl. Beat on high speed until frothy. Add the 2 teaspoons of sugar and continue to beat on high until soft peaks form. Stir in the hazelnut spread and beat on medium speed until combined. Quickly fold in the reserved melted chocolate. (If the chocolate has started to set up, place in microwave again for 10 seconds at 60% power.)
• Fill a pastry bag with the mousse filling and pipe it into each chocolate cup. (If a pastry bag is unavailable, use a resealable plastic storage bag and snip off a corner.) You may need to use a spoon to smooth the tops. Chill the filled shells in the refrigerator for at least 4 hours.
• Whip the 1/2 cup of cream until frothy; add the teaspoon of sugar and whip until stiff peaks form. Use a pastry bag to top each chocolate cup with a small dollop of whipped cream. Sprinkle with chopped hazelnuts and top with a coffee bean. Refrigerate until serving.