Chocolate Hazelnut Fudge Recipes

CHOCOLATE-HAZELNUT FUDGE

Chocolate-Hazelnut Fudge image

Inspired by the traditional Italian treat torrone dei morti, this indulgent slab fudge calls for two kinds of chocolate (dark and milk), hazelnuts, and Nutella. It makes a wonderful holiday gift for friends, neighbors, kids' teachers, and anyone else on your list.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 5h20m

Yield Makes 8 slices

Number Of Ingredients 5

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

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

Chocolate Hazelnut Fudge image

This is a delicious fudge to make for gifts or to have on hand for holiday visitors. Feel free to use hazelnut syrup, such as Torani or Da Vinci, in place of the liqueur.

Provided by Veghead

Categories Candy

Time 3h30m

Yield 24 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
3 1/2 cups granulated sugar
1 1/2 cups heavy cream
1/2 teaspoon salt
16 ounces semisweet baking chocolate, chopped
1 cup chopped hazelnuts, plus
2 -3 tablespoons chopped hazelnuts, for topping
1 1/2 tablespoons Frangelico (hazelnut-flavored) or 1 1/2 tablespoons Bourbon
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

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

Hazelnut Fudge Crostata image

This chocolate and hazelnut crostata makes an impressive dessert topped with fresh raspberries and little mint leaves.

Provided by In The Raw

Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 refrigerated pie crust, softened as directed on package
½ cup butter
¾ cup Stevia In The Raw® Bakers Bag
1 cup ground hazelnuts
2 eggs
6 ounces semisweet chocolate baking bar, melted, cooled
2 ounces white chocolate baking bar, melted
¼ teaspoon vegetable oil
½ cup whipping cream, whipped
12 fresh raspberries
Small mint leaves or other small edible leaves

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.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 19.5 g, Cholesterol 65.9 mg, Fat 27.1 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 12.3 g, Sodium 152 mg, Sugar 10.3 g

SALTED CHOCOLATE HAZELNUT FUDGE

Salted Chocolate Hazelnut Fudge image

Make and share this Salted Chocolate Hazelnut Fudge recipe from Food.com.

Provided by Jifreg Recipes

Categories Candy

Time 15m

Yield 64 squares

Number Of Ingredients 5

Ingredients

1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1 (14 1/8 ounce) jar chocolate hazelnut spread
1 cup semi-sweet chocolate chips
3/4 cup chopped hazelnuts
1 teaspoon coarse sea salt

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.

Nutrition Facts : Calories 56.3, Fat 3.6, SaturatedFat 2.3, Sodium 39.2, Carbohydrate 5.8, Fiber 0.7, Sugar 4.9, Protein 0.7

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