I wouldn't say these are easy or quick. It took me 3 tries to get the shells right. First I tried little silicone cups, then I tried the paper bon bon cups. In both cases I couldn't get them unmolded without breaking them. Then I realized that the sides of the cups need a double coating of chocolate, so I coated the insides with the 2 tsp. of chocolate, refrigerated them until set, then went back and added more chocolate to the sides with a butter knife and let them set again. That did the trick. I was able to unmold them with no problem (I did this with both the silicone cups and the paper liners, and both worked, but I preferred the shape of the silicone ones best). When incorporating the Nutella and chocolate into the whipped cream - you do need to add some of the cream to the chocolate first, to smooth it out, before adding it all to the cream (as suggested by mommascookin). This worked great. Because the shells took me so long to make, I needed a short-cut to get these done, so I ended up using canned whipped cream for the topping. I suggest adding the whipped cream, hazelnuts and chocolate covered coffee bean RIGHT before serving (I didn't use the coffee beans, as I didn't have any on hand), otherwise the whipped cream kind of weeps a bit, even when refrigerated. Next time, I will use semi-sweet or milk chocolate for the shells (just a personal preference).
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I wouldn't say these are easy or quick. It took me 3 tries to get the shells right. First I...