The great taste of this amazing flavor combination belies its simplicity.
Watch the video here.
INGREDIENTS
1.5 cups (270g) of chocolate
3/4 cup (220g) Nutella
1/2 cup (116g) heavy cream
1/2 teaspoon salt
SUPPLIES
Some bowls
A silicone mold.
A cooling rack
Some spatulas
A saucepan
A sheet of SilPat
DIRECTIONS
Put the Nutella in a medium bowl and set it aside.
Put the heavy cream in a small saucepan and set the stove to medium.
Bring it just to a boil and then pour it over the Nutella.
Add the salt and mix the ingredients until they’ve combined.
Refrigerate the ganache for about half an hour.
Temper or melt the chocolate, put the mold on a rack, and fill the cavities almost to the top.
Push the chocolate all the way up the sides.
Flip the mold over and let the chocolate drain out onto the SilPat.
Tap the bottom of the mold to help the chocolate find its way out.
Clean the rack, tidy up the mold, then leave the chocolate in the mold and on the SilPat to set.
Spoon some of the ganache into a chocolate cup, keeping it below the top of the cup. You can use the back of a wet spoon to press it down, if necessary.
Repeat with the rest of the cups.
Remelt the chocolate that was drained on to the SilPat.
Spoon the chocolate onto the ganache, making sure you get full coverage, and leave it on the counter until it’s set.
