Chocolate Hazelnut Butter Cups with Toasted Buckwheat
Servings 16 small cups
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.
Notes
*You can buy toasted buckwheat (often known as kasha) at many bulk food stores such as Bulk Barn. Alternatively, you can buy untoasted buckwheat and toast it yourself in a warm frying pan for a few minutes until lightly golden in colour.