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.
170g caster sugar
150g hazelnuts, roasted and peeled
200g dark chocolate, chopped
1/3 cup pouring cream
30ml Frangelico, plus extra
½ cup brown sugar
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.