HAZELNUT CUPS

Steps:

• To make Chocolate Shells, 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.
• To make Filling, pour one 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.
• To make Garnish, 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.
• Note: The chocolate cups can be made up to one day in advance of serving. Store them in an airtight container in the refrigerator.
• Note: Whole hazelnut-flavored coffee beans can be used instead of chocolate-covered coffee beans, if desired.