Linda I LIght
12-01-2000, 04:59 PM
Finally......Sorry for the delay but I have been busy helping a friend cook and bake for a party she is having this weekend.
I buy the tiny (1 inch diameter) Gold foil candy cups, if you can only find paper ones you might want to double them. I also buy a pack of childs thin paint brushes at the hobby or grocery store (pk of 4 for $1.50)to paint the cups with. They say you can use a one inch pastry brush but that is too big for me to handle.
I use the "chocolate flavored bark coating" that I get at the grocery store in a 1.5 lb package to brush the cups with, if you perfer you can use bittersweet or semisweet chocolate, chopped. Just melt the chocolate in a metal bowl over a simmering pot of water or use a double boiler. I then put a spoonful of melted chocolate into the cup and brush the chocolate up the sides and the bottom with the paint brush to coat completely.
For the filling on the Peanut butter cups:
1/2 lb butter
1 1/4 lb confectionery sugar
1 lb peanut butter
Melt butter; add sugar and peanut butter. Chill in refrigerator 1-2 hours before rolling into small balls and placing into foil cups that have been coated with chocolate and have hardened ( about 30 minutes), after I put the peanut butter into the cup I flatten it with my thumb. Spoon enough chocolate coating on top to fill cups, I make a pretty swirl with the back of a spoon(to look like the top of a soft serve Dairy Queen ice cream cone)Yield: about 70 depends how much peanut butter I eat
For the Hazelnut cups:
4 oz milk chocolate
1 cup Nutella ( chocolate-hazelnut spread found near the jelly and preserves in the grocery store)
6 tablespoons coarsley chopped toasted hazelnuts
32 whole hazelnuts, toasted, husked
Stir milk chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water), or you can use a double boiler, stir until melted and smooth. Remove chocolate from over water. Whisk in Nutella and chopped hazelnuts. Set aside. Brush your cups with the melted bark coating as described above. Spoon enough hazelnut mixture into center of each chocolate coated cup ( that has hardened) to fill within 1/8 inch of top (about 1 heaping teaspoon in each cup). Refrigerate until filling sets, about 15 minutes.
Rewarm chocolate bark coating and fill cups completely. Immediately top each with a whole nut. Refrigerate cups until firm, about 20 minutes. Yield: about 32
I can't tell you exactly how much bark chocolate I use because I usually make 150-200 with a friend and she brings over some cups that she has already painted with chocolate. I would think at least 2 pkgs. These looks like a pain to make but they aren't. I usually coat the cups with chocolate over a day or two so all I have to do is add the filling and top. The "hazelnut " recipe says to refrigerate them but I never frefrigerate the "peanut butter" and they harden fine and don't turn white. I just store them in tupperware when they are cooled.
I am making the Hazelnut cups Sunday and I will let you know how they turn out. Enjoy, Linda
After I reread this it looks very confusing, if you have any questions please ask.
I buy the tiny (1 inch diameter) Gold foil candy cups, if you can only find paper ones you might want to double them. I also buy a pack of childs thin paint brushes at the hobby or grocery store (pk of 4 for $1.50)to paint the cups with. They say you can use a one inch pastry brush but that is too big for me to handle.
I use the "chocolate flavored bark coating" that I get at the grocery store in a 1.5 lb package to brush the cups with, if you perfer you can use bittersweet or semisweet chocolate, chopped. Just melt the chocolate in a metal bowl over a simmering pot of water or use a double boiler. I then put a spoonful of melted chocolate into the cup and brush the chocolate up the sides and the bottom with the paint brush to coat completely.
For the filling on the Peanut butter cups:
1/2 lb butter
1 1/4 lb confectionery sugar
1 lb peanut butter
Melt butter; add sugar and peanut butter. Chill in refrigerator 1-2 hours before rolling into small balls and placing into foil cups that have been coated with chocolate and have hardened ( about 30 minutes), after I put the peanut butter into the cup I flatten it with my thumb. Spoon enough chocolate coating on top to fill cups, I make a pretty swirl with the back of a spoon(to look like the top of a soft serve Dairy Queen ice cream cone)Yield: about 70 depends how much peanut butter I eat
For the Hazelnut cups:
4 oz milk chocolate
1 cup Nutella ( chocolate-hazelnut spread found near the jelly and preserves in the grocery store)
6 tablespoons coarsley chopped toasted hazelnuts
32 whole hazelnuts, toasted, husked
Stir milk chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water), or you can use a double boiler, stir until melted and smooth. Remove chocolate from over water. Whisk in Nutella and chopped hazelnuts. Set aside. Brush your cups with the melted bark coating as described above. Spoon enough hazelnut mixture into center of each chocolate coated cup ( that has hardened) to fill within 1/8 inch of top (about 1 heaping teaspoon in each cup). Refrigerate until filling sets, about 15 minutes.
Rewarm chocolate bark coating and fill cups completely. Immediately top each with a whole nut. Refrigerate cups until firm, about 20 minutes. Yield: about 32
I can't tell you exactly how much bark chocolate I use because I usually make 150-200 with a friend and she brings over some cups that she has already painted with chocolate. I would think at least 2 pkgs. These looks like a pain to make but they aren't. I usually coat the cups with chocolate over a day or two so all I have to do is add the filling and top. The "hazelnut " recipe says to refrigerate them but I never frefrigerate the "peanut butter" and they harden fine and don't turn white. I just store them in tupperware when they are cooled.
I am making the Hazelnut cups Sunday and I will let you know how they turn out. Enjoy, Linda
After I reread this it looks very confusing, if you have any questions please ask.