Chocolate Fudge With Hazelnut Recipes

HOW TO MAKE CHOCOLATE HAZELNUT FUDGE

Steps:

• Chop the hazelnuts and prepare the pan. Place a large sheet of aluminum foil into an 8-inch (20 cm) square pan. Press the foil against the bottom and sides of the pan. The foil should come up and over the edges of the pan. You'll also need to get out 3/4 of a cup (115 g) of hazelnuts and chop them coarsely. Set them aside while you prepare the rest of the fudge. You'll use the excess foil to lift the finished fudge up and out of the pan.
• Heat the sweetened condensed milk and chocolate hazelnut spread. Open a 14-ounce (396 g) can of sweetened condensed milk. Spoon it into a heavy saucepan and add 13-ounces (368 g) of chocolate hazelnut spread. Stir the mixture constantly and cook it over medium heat. Once it starts bubbling, turn off the heat and remove the pan. Heating the sweetened condensed milk and chocolate hazelnut spread will help the sugar breakdown and make the fudge smooth.
• Stir in the hazelnuts and chocolate chips. Add the chopped hazelnuts and 1 cup (175 g) of semi-sweet chocolate chips to the pan with the sweetened condensed milk and chocolate hazelnut spread. Stir the fudge mixture until the chocolate chips melt. For a sweeter fudge, you could use white chocolate chips. Or for a peanut butter hazelnut fudge, use peanut butter chips.
• Spread the fudge in the pan and chill it. Pour the chocolate hazelnut fudge into the prepared pan and spread it evenly with the back of a spoon or a spatula. Wait a few minutes and sprinkle the fudge with 1 teaspoon of coarse sea salt. Refrigerate the fudge for 2 hours so it sets up and becomes firm. Cut the fudge into 64 1-inch (2.5 cm) squares. For an extra decorative touch, you could sprinkle colored sugar or extra chopped hazelnuts over the fudge before it sets up.

CHOCOLATE-HAZELNUT FUDGE

Steps:

• 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.

CHOCOLATE HAZELNUT FUDGE

Steps:

• Generously butter an 8-inch square baking pan; line with plastic wrap.
• In a medium saucepan over medium heat, combine the 4 tablespoons butter, sugar, cream, and salt. Bring to a boil, stirring frequently. Reduce heat to medium-low or just low enough to keep the mixture from boiling over. Continue boiling, stirring frequently, to a temperature of 230°F This will take about 6 to 8 minutes. Remove from heat and stir in chocolate with a whisk until the chocolate is melted and the mixture is smooth. Add 1 cup chopped hazelnuts and the liqueur and flavorings; stir to blend. Pour the mixture into the prepared pan and spread evenly. Sprinkle with a few tablespoons of chopped hazelnuts. Cover with plastic wrap and refrigerate until firm, about 2 to 3 hours.
• Remove the top layer of plastic wrap and flip the pan upside down on a cutting board or platter. Loosen sides if the fudge doesn't come out right away. Cut into small pieces. If the fudge is difficult to cut without breaking, let it stand at room temperature for several minutes before cutting. Makes about 3 pounds.

HAZELNUT FUDGE CROSTATA

Steps:

• Heat oven to 350 degrees F. Roll crust to 12 inches. Fit in bottom and up side of 10-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles.
• Meanwhile, in medium bowl with electric mixer on medium speed, beat butter and Stevia In The Raw until creamy. Add hazelnuts, eggs and melted semisweet and chocolate; mix well. Spread in partially baked crust. Bake 25 to 30 minutes or until filling is set. Cool 1 hour. Mix melted white chocolate baking bar with oil. With fork, drizzle over surface of tart. Let stand until set, about 1 hour. Or place in refrigerator 15 minutes to set quickly. Cut in wedges to serve. Garnish each wedge with a dollop of whipped cream, a raspberry and green leaves.

SALTED CHOCOLATE HAZELNUT FUDGE

Steps:

• LINE 8-inch square pan with aluminum foil, extending over pan edges.
• HEAT sweetened condensed milk and chocolate hazelnut spread in heavy saucepan over medium heat until bubbly, stirring constantly. Remove from heat. Stir in chocolate chips until completely melted. Stir in hazelnuts. Spread evenly into prepared pan. Let rest 5 mintues. Sprinkle evenly with sea salt.
• CHILL 2 hours or until firm. Remove from pan by lifting foil. Cut into 64 1-inch squares.