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Easy Decadent Chocolat and Hazelnut Cream & Maple Condensed Milk Fudge
by: Favuzzi
- Preparation 10 min
- Cooking 8 min
- Portions 16 pers.
Ingredients needed
- 180 g Favuzzi Chocolate and Hazelnut cream
- 330 ml Au pied de Cochon Maple condensed milk
- 300 g bittersweet/semisweet chocolate
- 3/4 cup blanched hazelnuts
- Optional topping: Au pied de Cochon Maple Dulche de Leche
Products used in this recipe
Steps of preparation
- Preheat oven to 180 ˚C (350 ˚F) to toast the hazelnuts.
- Line an 8×8-inch pan with foil and spray the foil with nonstick cooking spray. Place the hazelnuts on a sheet pan and roast for 8 minutes, tossing halfway through. Allow the nuts to cool completely. Roughly chop them using a food processor or a large knife and cutting board.
- In a heatproof bowl, melt the Au pied de Cochon Maple condensed milk, butter, and Favuzzi Chocolate and Hazelnut cream in the microwave.
- In a separate bowl, add bittersweet chocolate and microwave in 30-second increments, stirring every 30 seconds (to prevent overheating) until melted and smooth.
- Stir the hazelnuts into the bowl with the chocolate and mix this into the Au pied de Cochon Maple condensed milk, butter, and Favuzzi Chocolate and Hazelnut cream. Work quickly to prevent the mixtures from clumping.
- Pour the mixture into the prepared pan. Then, insert a knife all the way through and swirl the batter to create a pattern.
- Refrigerate until completely set, about 3 hours. Cut into squares.
- Top with Au pied de Cochon Maple Dulche de Leche when you are ready to savour your decadent fudge.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
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