Hazelnut butter cups with double chocolate: the dessert recipe of the Italian Cremino

Welcome to the divine realm of Hazelnut Butter Cups with Double Chocolate. In this article, we’ll take you through a mouthwatering journey of crafting this irresistible treat. From the perfect blend of black and white chocolate to the creamy hazelnut filling, each step promises an indulgent experience.

Ingredients:

Instructions:

1. Melt the Dark Chocolate:
   • Use a bain-marie to melt the dark chocolate until it achieves a smooth consistency.
2. Prepare the Cake Pan:
   • Grease a 12 × 25 centimeter cake pan and line it with parchment paper.
   • Pour half of the melted dark chocolate into the pan and transfer it to the freezer for 10 minutes.
3. Melt the White Chocolate:
   • In a separate bowl, melt the white chocolate.
   • Once melted, add the hazelnut cream and mix until the mixture is smooth and homogeneous.
4. Layer the White Chocolate Mix:
   • Retrieve the cake pan and pour the melted white chocolate over the chilled dark chocolate layer.
   • Beat well to even it out and return it to the freezer for another 10 minutes.
5. Final Dark Chocolate Layer:
   • Pour the reserved melted dark chocolate over the white chocolate layer.
   • Return it to the freezer and allow it to harden completely.
6. Remove and Serve:
   • Take the chocolate creation out of the pan and let it sit at room temperature for a few minutes to soften.
   • Use a knife to level the edges, make marks, and cut it into several small ingots.
   • Transfer the double chocolate pralines to a serving dish and delight your guests.