This is an easy homemade Christmas gift for any white chocolate fans among your friends and family. They also only need three ingredients.
Store in an airtight containers for up to one month (see tip below)
Preparation Notes: plus chilling and setting
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Yields:
12
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
142
Ingredients
175 g (6oz) white chocolate, chopped
125 g (4oz) chocolate hazelnut spread
Chopped hazelnuts
Directions
Step 1
Melt 175g (6oz) chopped white chocolate in a heatproof bowl set over a pan of simmering water (alternatively blast on full power for 15sec bursts in the microwave until melted and smooth).
Step 2
Using a small paint brush, use some of the chocolate to paint a layer of chocolate all over the insides of 12 petit fours cases [see GH Tip]. Transfer to a baking tray and chill for 5min until firm, then paint a second coat and chill again. Put 125g (4oz) chocolate hazelnut spread (we used Nutella) into a piping bag fitted with a 1.5cm (3/4in) plain nozzle and pipe the mixture into the cups to fill 3/4 full, making sure none comes above the top of the case (level surface).
Step 3
Use a teaspoon to carefully spoon the remaining melted white chocolate over the tops of the cups to cover completely then sprinkle over some chopped hazelnuts. Allow to set at room temperature (about 4hr) or until solid. Alternatively, for a more glamorous finish, allow the cups to set completely then press on a little gold leaf.
Step 4
To store:
Store the chocolates in an airtight container at room temperature for up to a month. To gift, transfer to a box lined with tissue paper.
GH Tip
If you can't find gold petit four cases, then try the silver ones from cakecraftshop.co.uk, £2.30 for a pack of 48.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
