Chocolate Hazelnut Butter Cups with Toasted Buckwheat
Back in December I went to the One of a Kind Show in Toronto to get a bit of holiday shopping out of the way. For those of you that are not familiar, the One of a Kind Show is a large multi-day convention of Canadian vendors that is open to the public to attend (for an entrance fee). The vendors’ products range from food, to art, to ceramics, to clothing or accessories. It’s a super fun way to spend a weekend day, which is exactly what we did. While we were there, I stumbled upon a business called Allo Simonne that sells a variety of different hazelnut butter spreads. I sampled a few of them and ended up walking away with the Dark Chocolate Hazelnut Spread with Toasted Buckwheat. It sounds like a bit of a weird combination, but oh my goodness was it ever good! The flavours from that hazelnut spread are what inspired the flavours for this recipe.
The method for making these Chocolate Cups is super simple. All you need are muffin liners – big or small – chocolate, hazelnut butter, buckwheat, flaky salt, a metal bowl and a pot for the double boiler. These can of course be made without the buckwheat if you don’t have any on hand or if that’s just not your jam. These can also be made with peanut butter, tahini, almond butter or really any nut or seed butter that you enjoy. The same goes for the chocolate, feel free to use milk chocolate, semi-sweet or dark. I’ve used both semi-sweet and dark before and both times the recipe turned out excellent. I know that my boyfriend has made them with milk chocolate as well and he reported back that they were also excellent. The other thing to note about this recipe is that it makes either 8 large or 16 small Chocolate Cups. To make the large cups, you’ll need regular sized muffin liners, whereas to make the small cups, you will have to invest in some mini muffin liners.
I have been sitting on this recipe for a little while, but since today is Valentine’s Day I thought that it would be the perfect time to share it. I’m not huge on Valentine’s Day, but I do love any and all excuses for increased chocolate consumption, so I guess it isn’t too bad ;). Treat yourself, your galentines or your SO to these tonight. Happy Valentine’s Day! <3
xx
Ashley
Equipment
- 16 mini muffin liners (or 8 regular sized ones)
Ingredients
- 300 grams Chocolate chips (milk, semi-sweet, or dark)
- 2 tablespoons Toasted Buckwheat*
- 1/4 cup Hazelnut Butter
- Flaky Sea Salt
Instructions
- Setup a double boiler by adding a few inches of water to a saucepan and placing a metal bowl on top of the pan. You want to make sure that the water does not touch the bottom of the bowl. Bring the water to a gentle boil over medium low heat and then add the chocolate to the bowl. Use a baking spatula to mix the chocolate to ensure that it is melting at an even pace.
- While the chocolate is melting, place either 8 large or 16 small muffin liners on a baking sheet. Add the hazelnut butter to a piping bag and set aside. Once the chocolate is melted, stir in the toasted buckwheat.
- If you are using the small cups, add about one tablespoon of the melted chocolate to each cup, gently wiggling the cups to evenly distribute the chocolate. Use two tablespoons of chocolate for the large cups.
- For the hazelnut filling, insert the tip of the piping bag about halfway into the chocolate cups. Give the bag a gentle squeeze to push out the hazelnut butter, moving the bag gently upwards as you do so. Repeat with the remaining cups.
- Sprinkle the tops of the cups with some flaky salt and then transfer to the freezer to set for 15 minutes. The chocolate cups can be stored in the fridge or freezer for a couple of weeks in an airtight container.
[…] Get The Recipe […]