Chocolate-Hazelnut Fudge

Name: Chocolate-Hazelnut Fudge
Prep time: 25 min
Total time: 5 h 20 min
Yield: Makes 8 slices
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

Recipe photo courtesy of Addie Juell

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.

Source: Martha Stewart Living, December 2018

5 hours 20 mins 25 mins Makes 8 slices

Total Time Prep Yield

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

1.
Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 14 minutes.
2.
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.
3.
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.

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Reviews

How would you rate this recipe?

CKL20609260

22 DEC, 2018

I loved this and thought it worked great. The Nutella already has milk, so I assume that is why the recipe has no extra dairy. I would not make the chocolate shell for the outside again though. I found it fussy and did not think it added anything to the recipe. It just made it messy to slice. But otherwise will definitely make this again!
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dmorone2665961

16 DEC, 2018

This recipe didn't work at all -- it basically resulted in a solid rock of chocolate with hazelnuts. It had none of the creaminess of fudge. In looking at other fudge recipes, I think this one is missing something like condensed milk, butter, or cream. I hope the recipe editors revisit and correct this recipe.
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