Wednesday, 25 January 2012

Chocolate Hazelnut Deliciousness

Well hello, my lovelies.  Hasn't it been a while?  Even though I have continued to create delicious morsels, it has taken a certain telecommunications company a ridiculously long time to sort out our internet situation in our new home.  However, good things come to those who wait (and goodness knows how long it feels I have waited!) and here I am again.  Just to make up for such a long absence, I am going to share with you one of my favourite recipes for a sweet fix - naturally, chocolate-based.

This Chocolate Hazelnut (faux) Fudge is easy as pie, and even easier than that.  It combines two of my most favourite ingredients, dark chocolate and sweetened condensed milk.  Both of these ingredients are just too fabulous on their own so you can only imagine how wonderful they are in combination.  The reward you receive for such a small amount of work is to die for....beautiful dark squares bejewelled with crunchy hazelnets. Oh, yes please!

The thing to keep in mind with this recipe is that even though I have used hazelnuts (I just happened to have them in the pantry at the time), any nuts that take you fancy would suit.  I am yet to try with pistachios but love the idea of the visual aspect, bright green contrasted against the dark chocolate...amazing!

For this delightful Faux Fudge you will need, 350 grams of chopped dark chocolate (minimum 70% cocoa solids), 1 can of sweetened condensed milk, 30 grams of unsalted butter, a pinch of salt and 150 grams of chopped hazelnuts.  Pop the chocolate, condensed milk, butter and salt in a heavy based saucepan over a low heat, stirring to melt.  What you will get is a stunningly smooth, glistening and luxurious chocolate lava, too good for words.  Stir the nuts into this mixture well and feast your eyes as you pour into a 23 centimetre slice square (or something similiar).  Use a spatula to smooth over the top.  This step, while being incredibly important, also works in the cook's favour and you can sample your wares prior to setting.  Allow the fudge to cool and refrigerate until set.  If you can leave it alone long enough to set, turn the fudge block out onto a board and cut into small squares. Nothing is better than cutting into the monochromatic fudge block to discover the bright hidden treasures that are the hazelnuts. Even though the glutton in you will be tempted to make the portions slightly larger, believe me, less is more with this rich indulgence. I then layer the pieces between baking paper and keep in the freezer.  This just allows it to keep for longer, although the fridge is also fine.  Surprisingly, the fudge is still soft enough to eat, kept in the freezer, but if you can't leave it for five minutes before you munch, watch out for those nuts!

F. x

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