Hazelnut butter cups with double chocolate: the dessert recipe of the Italian Cremino
Ingredients :
450 g BLACK CHOCOLATE
200 g WHITE CHOCOLATE
1 tablespoon BLACK CHOCOLATE CREAM
as much as necessary BUTTER
Preparation :
Melt the dark chocolate in a bain-marie.
Grease a 12 × 25 centimeter cake pan and line it with parchment paper; pour in half of the melted chocolate and transfer to the freezer for about 10 minutes. Return the remaining chocolate to the water bath to keep warm.
In another bowl, melt the white chocolate and, once melted, add the hazelnut cream. Mix well until smooth and homogeneous.
Once the resting time is over, take the loaf pan and pour the melted white chocolate; beat well, to even it out, and put it back in the freezer for another 10 minutes.
Now form the last layer by pouring in the reserved melted dark chocolate . Return it to the freezer and let it harden completely.
Remove the chocolate bread from the pan and let it sit at room temperature for a few minutes, just long enough to soften. Using a knife, level the edges.
Make marks with the knife, the size you want your double chocolate pralines to be, and cut them into several small ingots .
Finally, transfer the double chocolate pralines to a serving dish and serve them to your guests.
