One bite of this decadent Chocolate Fudge is going to leave you wanting more! With a Nutella / hazelnut twist, this fudge is always a crowd-pleaser. And trust us, this is the easiest Chocolate Fudge you will ever make!
- 320 grams Dark Chocolate
- 500 grams Sweetened Condensed Milk
- 375 grams Nutella
- 1/4 tsp Sea Salt
- 1/2 tsp Unsalted Butter
- 1 tsp Pure Vanilla Extract
- 250 grams (1 1/2 cup) Whole Hazelnuts (1/2 cup/50 grams, crushed)
- 15-20 Ferrero Rocher chocolates
Line an 8”x8” loose bottom cake pan with wax/parchment paper. Place 1 cup of hazelnuts onto a baking pan and roast them in a 350F / 175C oven for about 8-10 minutes. Once roasted, place in a kitchen towel and rub to remove the skin. Place 1/2 cup of the hazelnuts into a zip lock bag and smash into small bits, keep aside In a heatproof bowl, put the chopped chocolate, sweetened condensed milk, Nutella and sea salt. Place it over a double boiler and allow the chocolate to melt stirring continuously.
When the chocolate has just about melted add the butter, vanilla and give it a stir. Take it off the heat and add the nuts. Give it a good stir to make sure the nuts get well distributed in the fudge mixture. Empty this into the lined loose bottom cake pan and decorate with Ferraro Rocher chocolates and crushed nuts as desired. Cover with a plastic wrap and place in the refrigerator for at least 2 hours to overnight Release it from the cake pan and cut into desired size squares.