DOUBLE CHOCOLATE HAZELNUT BUTTER CUPS
INGREDIENTS:
450 grams dark chocolate
200 grams white chocolate
1 tbsp hazelnut cream
Butter as much as needed
METHOD:
1. Melt the dark chocolate in a bain-marie.
2. Grease a 12 × 25 centimeters loaf pan and then line it with a sheet of parchment paper; pour half of the melted chocolate and transfer to the freezer for about 10 minutes. Put back the remaining chocolate on the bain-marie to keep it warm.
3. In another bowl, melt the white chocolate and, once melted, add the hazelnut cream. Mix thoroughly until you will get a smooth and homogeneous cream.
4. After the resting time will be elapsed, take the loaf mold and pour the melted white chocolate; beat well, to level it, and put it back in the freezer for another 10 minutes.
5. Now form the last layer, pouring the melted dark chocolate kept aside. Put it back to the freezer and let it harden completely.
6. Take the chocolate loaf out of the mold and let it stay at room temperature for a few minutes, just enough time for it to soften. With a knife, level off the edges.
7. Make the marks with the knife, of the size you want to give to your double chocolate pralines, and cut them into many small ingots.
8. Finally transfer the double chocolate praline to a serving dish and serve them to your guests
9. Enjoy your Double Chocolate Hazelnut Butter Cups.
