Espresso Hazelnut Fudge Recipes

CHOCOLATE-HAZELNUT SPREAD HOT FUDGE SAUCE

Steps:

• Add the vanilla ice cream to the almost-empty jar chocolate-hazelnut spread. Microwave for 30 seconds. Add the canned whipped cream if using, then cover tightly with the lid and shake vigorously until a thick sauce forms, about 30 seconds.
• Serve over ice cream.

ESPRESSO HAZELNUT FUDGE

Steps:

• Line an 8-inch-square baking pan with aluminum foil that extends over the sides. Coat the foil with 1 tablespoon of the butter. Set aside.
• In a 3-quart heavy-bottomed saucepan over low heat, cook the espresso, sugar, cream, salt, cream of tartar, and the remaining 1 1/2 tablespoons butter until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula. Bring the mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Place a sugar thermometer in the pan and cook the mixture without stirring until it registers 238°F on the thermometer (about 15 minutes).
• Remove the pan from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool. Sprinkle a marble board or the back of a baking sheet with cold water and immediately pour the hot mixture onto the marble. Do not scrape out the bottom of the pan. Let the mixture cool on the marble until it registers 110°F on the thermometer (about 5 minutes). If using a baking sheet instead of the marble, the cooling time will be about 15 minutes.
• Beat the fudge using one of the following three methods: With a 5-inch-wide flexible-blade scraper, transfer the mixture to the bowl of a stand mixer, add the ground cinnamon, and with the paddle attachment, beat the mixture until it thickens and loses its shine (5 to 10 minutes). Or transfer the mixture to a 2-quart mixing bowl, add the ground cinnamon, and beat the mixture with a long-handled wooden spoon until it thickens and loses its shine (10 to 15 minutes). In both cases, add the chopped hazelnuts after beating the fudge and mix until they are blended in (about 30 seconds). Or spread the mixture into a large rectangle on the marble board, sprinkle on the ground cinnamon, then use the 5-inch-wide flexible-blade scraper to gather the mixture back to the center of the marble, folding in the edges. Repeat this process until the mixture begins to thicken and lose its shine (5 to 10 minutes). Sprinkle on the chopped hazelnuts and continue to work the fudge to incorporate them (about 1 minute).
• Turn the fudge into the prepared pan. Use your fingertips to even the top and to press the fudge into the corners of the pan. Place the pan of fudge on a cooling rack and let it set completely at room temperature (1 to 2 hours).
• Remove the fudge from the pan by lifting out the aluminum foil. Invert the fudge onto a cutting board, peel the foil off the back of the fudge, and reinvert the fudge. With a large chef's knife, cut the fudge evenly into 1-inch squares. Between layers of waxed paper in a tightly covered container, the fudge will keep for 10 days at room temperature or 1 month in the refrigerator. The fudge is best served at room temperature.
• Espresso Almond Fudge: Substitute toasted, unblanched almonds for the hazelnuts.

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.

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.

HAZELNUT-ESPRESSO SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, yolk, espresso granules and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Stir in hazelnuts. , Divide dough into thirds; flatten each portion into a circle. Wrap separately; refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out 1 portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. cookie cutter; place 1/2 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps. , Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. , For filling, place 3/4 cup semisweet chocolate chips and milk chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Refrigerate until filling reaches spreading consistency, about 1-1/2 hours, stirring occasionally., Spread filling over the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt remaining 1 cup semisweet chips; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container in the refrigerator.

HAZELNUT ESPRESSO FINGERS IN CHOCOLATE

Steps:

• Preheat oven to 350°. Place hazelnuts in a food processor; cover and process until ground. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in espresso powder and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in hazelnuts., Shape scant tablespoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

ESPRESSO, HAZELNUT & CHOCOLATE SHORTBREAD

Steps:

• Mix the espresso powder with 1 tsp hot water to form a paste (you'll think it isn't enough water but it is - don't add more otherwise it'll be too watery). Set aside.
• Beat the butter and sugar until soft and blended, then beat in the coffee mixture. Don't overbeat the mixture as you don't want to incorporate too much air. (If the coffee isn't completely incorporated, don't worry - it will be once you add the flours).
• Sift together the flours and add them to the butter in three lots, mixing in with a wooden spoon and, eventually, your hands. Bring together into a ball, then transfer to a lightly floured surface and quickly knead in the hazelnuts. Don't overdo this - you don't want the butter to get too warm. Press the dough into a circle, wrap it in cling film and put in the fridge for about 40 mins.
• Roll out the dough on a lightly floured surface to 0.75cm thick. Cut out circles about 6cm across with a biscuit cutter and put the circles on a non-stick baking sheet (or two baking sheets, depending on their size). Re-roll the dough as you need to, but try not to do this too often. Put the baking sheets in the coldest part of the fridge and leave them for about 45 mins. Heat oven to 160C/140C fan/gas 3.
• Bake the shortbread for 20 mins, or until the top is just firm when you press it with your index finger. Take out of the oven and leave on the baking sheets to cool for a while (it is very fragile when hot), then transfer to a wire rack to cool completely.
• Melt the chocolate in a bowl set over a pan of simmering water, then remove the bowl and leave to cool a little and rm up somewhat. Dip each piece of shortbread halfway in the melted chocolate, then put on a sheet of baking parchment. Sprinkle the toasted hazelnuts on the chocolate half and leave to set completely. Will keep for 4 days in an airtight tin.