Description
Delicious hazelnut chocolate cups filled with strawberry whipped cream.
Ingredients
Scale
- 1 1/4 cups toasted hazelnuts, skins removed
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 ounces strawberries, sliced
- 1 tablespoon granulated sugar
- 6 tablespoons heavy cream
- 1/4 cup powdered sugar
- 1 cup dark chocolate chips
- 1/4 cup avocado oil
- 1 teaspoon vanilla extract
Instructions
- Line a cupcake pan with muffin liners and set aside.
- Place hazelnuts in a food processor and process for 7-8 minutes or until smooth. Pour hazelnut butter into a medium bowl and add vanilla. Slowly add powdered sugar to the nut butter, stirring constantly until well incorporated. Scoop 2 teaspoon-sized portions and shape them into a ball. Flatten each ball into a small disc and chill in the freezer until ready to use.
- Make strawberry cream. Combine sliced strawberries with sugar in a medium saucepot. Bring to a simmer over medium heat and continue to cook until strawberries are softened. Remove from heat and puree strawberries until smooth. Let cool completely.
- Whip heavy cream with 1/4 cup powdered sugar until stiff peaks form. Add whipped cream to strawberry puree, folding in the whipped cream until combined. Chill in the refrigerator until ready to use.
- Combine chocolate chips with avocado oil and vanilla in a medium bowl. Heat in the microwave in 30 second intervals, stirring every 30 seconds until chocolate is melted. Pour 2 teaspoons of melted chocolate into each muffin liner, gently tapping the pan to evenly spread the chocolate. Place one hazelnut disc per muffin, lightly pressing it down into the chocolate. Chill in the freezer for 15 minutes or until chocolate is set.
- Remove from the freezer and pour 2 teaspoons of strawberry whipped cream filling per muffin. Return to the freezer and chill for another 20 minutes or until strawberry filling is set.
- Remove from the freezer and top each butter cup with the remaining chocolate, about 2 teaspoons per muffin. Return to the freezer and chill for 1 hour or until completely set. Remove from the freezer and enjoy.
Notes
- These cups can be made a day ahead and stored in the refrigerator.
- Vegan options can be used for heavy cream and chocolate chips.
- Ensure the chocolate is completely set before removing from the liners.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 15g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg