Nutella Cherry Hazelnut Fudge Food
CHOCOLATE-HAZELNUT FUDGE
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h20m
Yield Makes 8 slices
Number Of Ingredients 5
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.
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- Place the hazelnuts in a 15x10x1-inch baking pan. Bake in a 250° oven for 20 minutes until lightly toasted and the skins have cracked. Transfer the hazelnuts to a clean kitchen towel. Fold half of the towel over the top of the hazelnuts and roll them around gently to help remove the loosened skins. Transfer the skinned hazelnuts to a cutting board and chop coarsely.
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- Remove the bowl from the heat. Add the toasted hazelnuts and dried cherries to the bowl and fold in until evenly combined. Spread evenly into the prepared baking pan. Let cool a few minutes, then sprinkle lightly with additional sea salt. Cover and refrigerate until firm, about 3 to 4 hours.
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