Ingredients:

  • 8 oz (225 g) semi-sweet chocolate, finely chopped
  • 1 tbsp (15 ml) vegetable oil (optional, for sheen)
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (60 g) chocolate-hazelnut spread
  • 1 tbsp (15 g) granulated sugar
  • 1/2 tsp (2 g) vanilla extract
  • 1/4 cup (35 g) roasted hazelnuts, chopped

Instructions:

  1. Melt the chocolate using a microwave or double boiler until smooth.
  2. Stir in vegetable oil if using for extra shine.
  3. Brush or spoon chocolate evenly into the molds, ensuring even coverage. Freeze for 10-15 minutes to set.
  4. In a mixing bowl, beat heavy cream until soft peaks form.
  5. Gently fold in the chocolate-hazelnut spread and sugar, taking care not to deflate the cream.
  6. Add vanilla extract and chopped hazelnuts, folding until just combined.
  7. Remove chocolate cups from molds carefully.
  8. Fill each chocolate cup with the hazelnut mousse.
  9. Chill the dessert cups in the refrigerator for at least 30 minutes.
  10. Optionally garnish with extra hazelnuts or a drizzle of chocolate-hazelnut spread before serving.