Hazelnut Fudge with Vanilla Cream

By MiNDFOOD

Hazelnut Fudge with Vanilla Cream

Hazelnut Fudge with Vanilla Cream. This delectable chocolate fudge recipe is perfect with a sprinkling of crushed hazelnut praline and a generous dollop of vanilla cream. Served with a glass of frangelico it will help you get through the cold winter nights.

Serves 6

Hazelnut-Praline Topping

170g caster sugar

60ml water

150g hazelnuts, roasted and peeled

 

Fudge

200g dark chocolate, chopped

60g butter

1/3 cup pouring cream

30ml Frangelico, plus extra

for serving

½ cup brown sugar

2 eggs

 

Vanilla Cream

200ml thickened cream

1 vanilla pod, seeds scraped

 

1 For topping, place sugar and water in a saucepan over medium heat, stirring until sugar dissolves. Increase heat to high and cook for 4-5 minutes or until caramel is a deep golden colour.

2 Spread nuts onto a baking tray lined with baking paper. Pour over caramel; let cool. Break up toffee mixture and place in the bowl of a food processor; pulse until mixture is a coarse crumb. Place in an airtight container until ready to serve.

3 Preheat oven to 150°C. Place chocolate, butter, cream, and Frangelico in a saucepan over low heat; stir until melted and smooth. Place brown sugar and eggs in a bowl; whisk to combine. Gradually mix in chocolate mixture and pour into a lightly greased ovenproof dish.

4 Place dish in a deep baking dish; pour in enough water to come halfway up the side of the first dish. Bake, covered with foil, for 1 hour. Refrigerate until cooled.

5 To make vanilla cream, whisk cream and vanilla seeds until soft peaks form.

6 To serve, scoop spoonfuls of fudge onto plates, top with a dollop of vanilla cream, and sprinkle with hazelnut-praline topping. Serve with Frangelico.

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