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Chocolate-Hazelnut Fudge
Credit:
Addie Juell
Recipe Summary
prep: 25 mins
total: 5 hrs 20 mins
Yield: Makes 8 slices
Ingredients
Ingredient Checklist
1 1/2 cups blanched hazelnuts
Unsalted butter, room temperature, for brushing
3 cups chopped dark chocolate (14 ounces)
1 1/2 cups chopped milk chocolate (7 ounces)
1 cup chocolate-hazelnut spread, such as Nutella
Cook's Notes
If you can’t find blanched hazelnuts, toast them with the skins on, then rub them with a kitchen towel while still warm to remove as much skin as possible.
Gallery
Chocolate-Hazelnut Fudge
Credit:
Addie Juell
Recipe Summary
prep: 25 mins
total: 5 hrs 20 mins
Yield: Makes 8 slices
Gallery
Chocolate-Hazelnut Fudge
Credit:
Addie Juell
Chocolate-Hazelnut Fudge
Credit:
Addie Juell
Chocolate-Hazelnut Fudge
Recipe Summary
prep: 25 mins
total: 5 hrs 20 mins
Yield: Makes 8 slices
Recipe Summary
prep: 25 mins
total: 5 hrs 20 mins
Yield: Makes 8 slices
prep: 25 mins
total: 5 hrs 20 mins
prep:
25 mins
total:
5 hrs 20 mins
Yield: Makes 8 slices
Makes 8 slices
Ingredients
Ingredients
- 1 1/2 cups blanched hazelnuts
- Unsalted butter, room temperature, for brushing
- 3 cups chopped dark chocolate (14 ounces)
- 1 1/2 cups chopped milk chocolate (7 ounces)
- 1 cup chocolate-hazelnut spread, such as Nutella
Directions
Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 14 minutes.
Lightly brush a standard 9-by-5-inch loaf pan with butter; line in both directions with parchment. Melt 1 1/2 cups dark chocolate in a medium bowl set over a saucepan of simmering water. Brush loaf pan all over with half of melted chocolate; freeze 5 minutes. Brush again with remaining melted chocolate and freeze 5 minutes more.
In a medium bowl set over a saucepan of simmering water, melt remaining 1 1/2 cups dark chocolate with milk chocolate, stirring together until smooth. Remove from heat; stir in hazelnut spread and hazelnuts. Pour into chilled chocolate shell and refrigerate until firm, at least 4 hours. Trim chocolate around top of loaf pan with a paring knife. Let temper 30 minutes before slicing crosswise into 8 pieces. Torrone can be refrigerated, covered, up to 2 weeks.
Cook's Notes
If you can’t find blanched hazelnuts, toast them with the skins on, then rub them with a kitchen towel while still warm to remove as much skin as possible.
Cook’s Notes
If you can’t find blanched hazelnuts, toast them with the skins on, then rub them with a kitchen towel while still warm to remove as much skin as possible.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate-Hazelnut Fudge
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Hazelnut Fudge
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
