A few days ago, my friend sent me a link to these Chocolate Nutella Cups and I knew that I had to try them. They look like Reese’s Peanut Butter cups, but since they’re made with nutella, I can eat them! Yay! I found the recipe here and although I do warn you that they’re a bit on the sweet side, they’re really simple to make and don’t take time at all. All you need is chocolate (I used semisweet, but I advise you use bittersweet), nutella and mini cupcake liners.
Ingredients:-8 oz of chocolate chips (I used semisweet, but it was probably better to use bittersweet) -A jar of nutella -Raspberry Jam (optional) -Dark Chocolate spread (optional)
- Line mini muffin tins with paper liners. If you have a candy cup mold, then make your life easier and use the candy cup mold. Melt the chocolate chips either over a double boiler or a microwave. If you are using a microwave, heat the chocolate in 15 to 20 second increments, stirring in between once the chocolate starts to melt. Don’t over heat the chocolate as you might burn it and then you will have to start over. If you’re using a double boiler, make sure that the water doesn’t touch the bottom of your bowl, you risk splashing water into the chocolate and if water does get into your chocolate it will seize.
- Once your chocolate is thoroughly melted, take a spoon and gently coat the bottom and the sides of your paper liners with the melted chocolate. This can be a little tricky because you don’t want the chocolate to be too thick, but at the same time you want it to be thick enough so that it break when you remove the paper liners. Now if you have a candy cup mold, you won’t have to worry as much, but still you don’t want a chocolate cup that is too thick. Make sure that you put the liners in the mini muffin tin, this will ensure a nicely shaped chocolate cup. Don’t use all of your melted chocolate, as you will need some for later. However if you do use all of it, no worries you can always melt some more chocolate.
- Place the mini muffin tin or the mold in the fridge for at least 30 minutes. Take the muffin tin out of the fridge and begin filling your chocolate cups with nutella (or whatever filling you would like). Top it with another layer of melted chocolate. You want it thick enough that it covers the nutella but thin enough so that you don’t have more chocolate than nutella. Replace the muffin tin back in the fridge for at least another 30 minutes.
- Once the chocolate has hardened, carefully peel away the paper liners. Again this will get messy and tricky because the chocolate will begin to melt from the warmth of your hands. If you don’t want that to happen, I suggest you run cold water on your hands for a few seconds or work really quickly.
I made three different variations of the Nutella cups, one with raspberry jam and nutella, one with just nutella and the third with a dark chocolate spread (one of my room mates doesn’t like nutella). Out of all of them, I preferred the third one because with the nutella the chocolate cups were a bit too sweet for me. However that might also be because I used semi-sweet chocolate as well. Let’s just say that the next time I attempt these, I’ll be using bittersweet chocolate for the outer cups. I also think that these are a perfect to experiment with. You could add different fillings (Like peanut butter or different jams) or just make chocolate cups to fill with fresh fruits or nuts. The possibilities are endless!
Hugs and puppies!