Gianduia Gold Cups


  • 4 ounces good-quality milk chocolate (such as Lindt or Ghirardelli)
  • 32 1-inch-diameter gold foil candy cups
  • 18 ounces bittersweet (not unsweetened) or semisweet chocolate
  • 32 whole hazelnuts
  • 1 cup Nutella (chocolate-hazelnut spread)
  • 6 tablespoons coarsely chopped hazelnuts

Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth. Remove chocolate from over water. Whisk in Nutella and chopped hazelnuts. Stir bittersweet chocolate in another medium metal bowl set over sau...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network