Chocolate-Hazelnut Fudge

chocolate-hazelnut fudge in poplar box
Photo: Addie Juell
Prep Time:
25 mins
Total Time:
5 hrs 20 mins
8 slices

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.


  • 1 ½ cups blanched hazelnuts

  • Unsalted butter, room temperature, for brushing

  • 3 cups chopped dark chocolate (14 ounces)

  • 1 ½ cups chopped milk chocolate (7 ounces)

  • 1 cup chocolate-hazelnut spread, such as Nutella


  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.

Related Articles