Chocolate Hazelnut Spread Hot Fudge Sauce Recipes

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 SAUCE

Steps:

• Combine the chocolate hazelnut spread, heavy cream, orange zest, vanilla and cayenne, if using, in a small pot over medium heat. Whisk until blended and hot, 3 to 4 minutes. Serve warm, poured over your favorite ice cream or dessert, topped with roasted hazelnuts, if using.

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.

CHOCOLATE-HAZELNUT WAFFLES WITH VANILLA ICE CREAM AND FUDGE SAUCE

Steps:

• Whisk first 7 ingredients in large bowl to blend. Stir 6 tablespoons warm water and espresso powder in small bowl until powder dissolves. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Whisk in oil, vanilla and espresso mixture. Cool to lukewarm.
• Whisk eggs, then 1 1/4 cups buttermilk and ground hazelnuts into chocolate mixture; add to dry ingredients and whisk to blend well.
• Preheat waffle iron to medium heat, following manufacturer's instructions. Pour about 1/2 to 3/4 cup batter (depending on size of waffle iron) into center of waffle iron; spread evenly with spatula. Close waffle iron and cook until waffle is cooked through but still soft and color on outside darkens, about 4 minutes (time will vary, depending on waffle iron). Using spatula, transfer waffle to rack. Repeat with remaining batter. (Can be prepared 6 hours ahead. Let waffles stand at room temperature. Before continuing, transfer to baking sheet and rewarm in 400°F oven until crisp, about 6 minutes.)
• Stir liqueur into warm Fudge Sauce. Cut each waffle diagonally in half, forming triangles. Arrange 3 waffle triangles on each of 6 plates. Dust with powdered sugar. Place scoop of ice cream atop waffle triangles. Pour Fudge Sauce over waffles and ice cream. Sprinkle with toffee bits and chopped hazelnuts.

CHOCOLATE AND HAZELNUT SPREAD

Steps:

• Preheat the oven to 350°F (180°C). Turn the hazelnuts out onto a baking sheet and toast in the preheated oven for about 5-7 minutes, until pale golden. Remove the nuts from the oven and cool slightly. Put the warm hazelnuts into a food processor and chop until they become an almost smooth paste.
• Gently melt the chocolate, condensed milk, and hazelnut oil in a small saucepan over low heat. Stir until smooth and add to the hazelnut paste in the food processor. Add a pinch of salt and blend, then add the hot water and blend again until the mixture has a thick, spreadable consistency.
• Spoon into a pretty sterilized jar and let cool. Cover with a lid and label when cold.

HOMEMADE CHOCOLATE-HAZELNUT SPREAD

Steps:

• Combine white sugar and raw sugar in a food processor or blender; process until pulverized. You may have to do this in batches to not burn the motor.
• Add hazelnuts to the sugar mixture in the food processor, and continue blending until a smooth cream forms. Add powdered milk and blend to combine. Add oil and blend again.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes total. Add to the cream in the food processor, and blend until everything is well combined. Pour into a glass jar and allow to cool before sealing and refrigerating.