Homemade hazelnut butter cups are the perfect natural sweet treat! They are easy to make, with only 6 ingredients you already have in your pantry.
Hazelnut butter filling
- 1/3 cup hazelnut butter (80g)
- 3 tbsp maple syrup (40g)
- 1 tsp vanilla extract
- Pinch of sea salt
- 10g roasted hazelnuts, to garnish
- 1 cup dark chocolate, chopped (150g)
- 2 tbsp coconut oil (20g)
- Begin with making the hazelnut butter filling. In a small bowl, mix together hazelnut butter, maple syrup, vanilla extract and a pinch of sea salt. Taste and adjust the quantity of maple syrup if you’d like. Finely chop the roasted hazelnuts and add to the preparation, stir to combine. Place in the fridge to firm up slightly while you prepare the chocolate cups.
- Prepare the cups. You can either use silicon muffin cups or line a standard size muffin tin with paper liners.
- Fill a small saucepan with just a little bottom of water and bring to a gentle simmer. Roughly chop the dark chocolate and add in a steel heat-safe bowl with the coconut oil. Place the bowl on top of the simmering water to gently melt. Once the chocolate is fully melted, give it a stir, remove from the heat and allow to cool down one minute.
- Scoop about half a tablespoon melted chocolate and pour it in liners. It should be just enough to completely cover the bottom. Using the back of a teaspoon, drag the chocolate upwards to cover the sides. Place the cups in the fridge for 5 minutes to set. Set the remaining melted chocolate aside for covering.
- Once the bottom chocolate has set, remove the hazelnut butter filling from the fridge and dollop about 1 to 2 teaspoon into each cup and slightly flatten with a small spoon, without touching the edges of the cups. Try not to over-filled the cups with filling!
- Immediately top with remaining melted chocolate to completely cover the hazelnut butter filling and flatten the surface. Refrigerate or freeze until the chocolate is set, and top with flaky sea salt.
- Storage: Store the hazelnut butter cups in an airtight container in the refrigerator or in the freezer if you prefer crunchier. Remove them 5 minutes before enjoying to allow the filling to soften. The cups will melt rather quickly when at room temperature because of the coconut oil.
- This recipe makes 6 large cups. The quantity strongly depends on the size of your moulds. If you use smaller tins, adjust the quantity and use less chocolate and hazelnut butter filling per cup.
Keywords: Hazelnut butter cups, chocolate, candy, chocolate cups, dessert