Description
Enjoy delicious Nutella Fudge Hearts that are rich, creamy, and easy to make. This simple recipe combines the goodness of hazelnuts and chocolate, perfect for satisfying your sweet cravings.
Ingredients
Scale
- ½ cup hazelnuts (60 grams)
- 14 ounce can condensed milk
- 2 teaspoons vanilla
- 8 ounces semisweet chocolate (225 grams)
- 1 cup nutella
- 3 tablespoons unsalted butter (45 grams)
- 1 teaspoon sea salt, or to taste
Instructions
- Preheat the oven to 350°F. Line an 8×8 inch or 9×9 inch square pan with foil, ensuring the foil overhangs the sides of the pan. Spray the pan with non-stick baking release.
- Spread the hazelnuts on a rimmed baking sheet and toast for 7 to 10 minutes until golden brown and fragrant. For easy skin removal, refer to the post on Hazelnut Gianduja Cake.
- In a large microwave-safe bowl, combine the hazelnuts, condensed milk, vanilla, semisweet chocolate, Nutella, and unsalted butter. Microwave for about 3 minutes on half power until melted.
- Alternatively, melt the mixture by setting the bowl over a pan of simmering water, stirring occasionally.
- Mix the ingredients thoroughly until well combined. Pour the mixture into the prepared pan and smooth out the top. Sprinkle with sea salt, if desired.
- Chill in the refrigerator for several hours to set and firm up.
- Once set, lift the fudge out of the pan using the overhanging foil. Turn the foil down to lay flat on the table.
- Cut out heart shapes using a cutter, pushing them out from the top.
- Store any leftovers in an airtight container. Enjoy the tasty scraps around the cutter!
Notes
For a richer flavor, try using dark chocolate instead of semisweet chocolate.
Ensure the fudge is fully chilled before cutting for best results.
These fudge hearts make a delightful homemade gift or party treat.
Nutrition
- Serving Size: 1 heart
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg