Hazelnut Truffle Fudge
- 2 tablespoons unsalted butter (1/4 stick), cut into small pieces, plus more for coating the dish
- 1 pound bittersweet chocolate, finely chopped (about 3 cups)
- 1/4 cup heavy cream
- 2 cups Nutella (about 20 ounces)
- 1/4 teaspoon fine salt
- 3/4 cup salted, toasted hazelnuts (also known as filberts), skins removed and coarsely chopped
- This recipe is gluten-free
- Produce
- Hazelnuts, salted toasted (3/4 cup)
- Condiments
- Nutella (2 cups)
- Cooking & Baking
- Bittersweet chocolate (1 pound)
- Salt, fine (1/4 teaspoon)
- Dairy
- 2 tablespoons unsalted butter, unsalted (1/4 stick)
- Heavy cream (1/4 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published October 31, 2012 (3 months ago).
163 people saved this recipe.
