Hazelnut Butter Cups

Hazelnut Butter Cups
18 whole hazelnuts
4 oz bittersweet or semisweet chocolate, chopped
1/3 c natural hazelnut butter
3 Tbsp icing sugar
1 Tbsp brandy
scant pinch salt
3 Tbsp unsalted butter, softened
3 oz milk chocolate, chopped
On baking sheet, lightly toast hazelnuts in 300 degree F. oven, about 10 
minutes. Place in kitchen towel and rub off as much skin as possible: 
let cool.
In small heatproof bowl set over saucepan of hot, not boiling water, 
melt bittersweet chocolate. Spoon rounded teaspoonfuls into 18 foil 
bonbon cups: with back of a small spatula or spoon, push chocolate up 
sides to coat. Let cool.
In small saucepan over medium low heat, stir together hazelnut butter, 
sugar, brandy and salt: heat, stirring constantly until sugar is 
dissolved. Remove from heat: let cool. Stir in 2 Tbsp of the butter. 
Spoon a generous teaspoonful into the chocolate cup; level top. 
In small heatproof bowl set over saucepan of hot, not boiling water, 
melt milk chocolate and the remaining butter. Spoon scant 1 
teaspoonful of the mixture into each cup, smoothing top and bringing to 
edge; gently press nut into centre. Let cool completely, at least 1 hour.
Makes 18 pieces
 Per piece: About 119 calories, 2 g pro, 11 g fat (4 g sat. fat), 7 g 
carb, 2 g fibre, 6 mg chol, 5 mg sodium. % RDI: 2 % calcium, 5 % iron, 
2% Vitamin A, 3 % folate
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes