140 gr. hazelnuts
50 gr. white sugar
160 gr. hazelnut butter
375 gr. dark chocolate


1.Line a baking sheet with parchment paper and set aside. Place whole hazelnuts in a skillet over medium-high heat. Stir constantly for 5 minutes. Add sugar and continue stirring until completely melted.
2.Remove pan from heat once the hazelnuts are fully covered with melted sugar. Pour mixture onto the parchment paper and quickly spread out as much as possible using a spatula.
3.Let hazelnuts cool completely and then break whether using a rolling pin on top of a parchment paper or with a multi-cutter. Set aside.
4.Place a medium sauce pan on the stove as to form the base of your double boiler.
5.Place a smaller pan or mixing bowl on top so most of the steam is trapped between them. Use containers that do not fit perfectly together, so steam can escape through the gap between them.
6.Fill the larger pan with water, making sure that there is plenty of space between the water and the smaller container.
7.Place the larger pot on the stove and heat until boiling.
8.Reduce heat to medium-low until the water reaches a steady simmer.
9.Place chocolate in the smaller container, then place the container over the simmering pot and stir chocolate. Set aside.
10.Put silicone cups on the counter. Fill every cup with 1 tbsp of melted chocolate.
11.Spread chocolate to the sides of the cup.
12.Fill them with 1 tsp of caramelized hazelnut.
13.Add 1 tsp hazelnut butter and cover with 1 tbsp of melted chocolate.
14.Put on the fridge for 10-12 hours to freeze.

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