Dark Chocolate Hazelnut Butter Cups

I would consider myself fairly low-maintenance when it comes to Valentine’s Day.  For the past few years, Ryan and I have decided it wasn’t worth fighting the restaurant crowds so we’ve just been enjoying quiet evenings at home.  I have also embraced my limits and decided that store-bought valentines will be just fine for my kids to give out this year (and probably every year from now on).  The first year my kids brought home valentines from their classmates, I was amazed at how creative some parents were in creating homemade valentine’s with their kids.  I attempted homemade valentines the following year, but it was stressful and it’s just not me.  More and more I’m realizing that it’s just not possible to be the super-fun-cool-hip-creative-mom in every single area of motherhood.  Of course we all hear things like this all of the time, but sometimes it’s hard for me to truly believe this in my heart.  I find myself needing to pray often that I would not compare myself with others because it never does any good.  This year we went to Target and the kids loved picking out their Valentine’s.  They are completely happy and I have no guilt for not taking the time to make them ultra-cute.

I do enjoy making cute Valentine’s Day treats however.  I’ve had these mini-wrappers in the bottom of my drawer for a few years now and I finally decided to use them on these Dark Chocolate Hazelnut Butter Cups.  I think when most people hear ‘chocolate hazelnut’,  Nutella probably comes to mind, but these dark chocolate cups actually feature vanilla hazelnut butter.  Smooth dark chocolate wrapped around pure vanilla hazelnut butter with a sprinkle of sea salt on top- *happy sigh*, it doesn’t get much better than this for me.  I wish I could send these in for the kids’ school parties, but the no-nut policy is understandably strict.  Too bad, I guess that means more for us!

Dark Chocolate Hazelnut Butter Cups

• Yield: makes 15-16 mini-cups

Ingredients

• 2 3.5 ounce dark chocolate bars, broken in pieces (I used 72%)
• 1/3 cup vanilla hazelnut butter (see recipe here)
• coarse salt for sprinkling

Instructions

1. Line 15-16 mini-muffin tins with paper liners.
2. Set a small glass mixing bowl over a small saucepan of simmering water and place the chocolate in the mixing bowl. Stir until the chocolate is completely melted and smooth.
3. Taking one muffin liner at a time, place 1 teaspoon of melted chocolate into each cup and tilt slightly so the chocolate coats partway up the sides. Place muffin liner back into tin and repeat with the remaining cups.
4. Using the palms of your hands, roll 1 teaspoon vanilla hazelnut butter into a slightly flattened ball and place in the center of each cup. Repeat with the remaining hazelnut butter until all cups are filled.
5. Pour enough melted chocolate over the hazelnut butter to cover completely and form a smooth top, about 1 heaping teaspoon.
6. Sprinkle coarse salt on top and chill in the refrigerator to set. Store in an airtight container at room temperature or in the refrigerator.

Notes

adapted from The Sprouted Kitchen