For a richer chocolate flavor, use dark chocolate with a higher cocoa percentage. If you don't have coffee liqueur, you can substitute with a strong brewed coffee concentrate. Ensure the chocolate cups are thoroughly chilled before filling to prevent them from melting. These cups can be prepared a day in advance. Just add the whipped cream and garnish right before serving.
Hazelnut Cups
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PREP TIME30 mins
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COOK TIME2 mins
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TOTAL TIME5 hrs 2 mins
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SERVING8 People
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VIEWS20
Indulge in these exquisite Hazelnut Cups, the perfect bite-sized treat that effortlessly combines rich chocolate, creamy hazelnut, and a hint of coffee. These elegant desserts are surprisingly simple to make and are sure to impress your guests.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol62 mg
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Fiber2 g
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Protein4 g
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Saturated Fat18 g
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Sodium36 mg
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Sugar33 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
3 mins
Prepare the Chocolate Shells: Combine the chocolate chips and oil in a microwave-safe measuring cup or ceramic bowl. Stir until the chips are coated with oil. Microwave for 1 minute at 60% power. Stir. Heat at full power at 15-second intervals until the chocolate is melted, stirring after every interval. (1-3 minutes, depending on your microwave.)
02
Step
5 mins
Coat the Cups: Arrange 24 paper bonbon or candy cups on a baking sheet. Pour about 2 teaspoons of the melted chocolate mixture into each cup. Tip the cups to fully coat the insides with chocolate. Transfer the coated cups to the refrigerator, reserving the remaining chocolate. (5 minutes)
03
Step
10 mins
Make the Hazelnut Mousse: Pour 1 cup of heavy cream, vanilla extract, and coffee liqueur into a mixing bowl. Beat on high speed until frothy. Add 2 teaspoons of sugar and continue to beat on high until soft peaks form. Stir in the hazelnut spread and beat on medium speed until combined. Quickly fold in the reserved melted chocolate. If the chocolate has started to set, microwave again for 10 seconds at 60% power. (10 minutes)
04
Step
4 hrs
Fill the Chocolate Cups: Fill a pastry bag with the mousse filling and pipe it into each chocolate cup. If a pastry bag is unavailable, use a resealable plastic storage bag and snip off a corner. Smooth the tops with a spoon if necessary. Chill the filled shells in the refrigerator for at least 4 hours. (4 hours)
05
Step
5 mins
Prepare the Whipped Cream Topping: Whip 1/2 cup of cream until frothy; add 1 teaspoon of sugar and whip until stiff peaks form. (5 minutes)
06
Step
5 mins
Garnish and Serve: Use a pastry bag to top each chocolate cup with a small dollop of whipped cream. Sprinkle with chopped hazelnuts and top with a coffee bean. Refrigerate until serving. (5 minutes)
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Ebba Schaefer
Jun 24, 2025The chocolate shells were a bit tricky to coat evenly, but the end result was worth the effort. I will definitely make these again!
Palma Rosenbaum
Jun 4, 2025I tried these with a dairy-free whipped topping and hazelnut spread, and they were still delicious! A great option for those with dietary restrictions.
Albin Brekke
Jun 4, 2025These were a hit at my dinner party! Everyone loved the combination of flavors and the elegant presentation.
Zoe Mcdermott
May 1, 2025I made these for a quick dessert, and they were surprisingly easy to put together. The hazelnut mousse is divine!