Chocolate Hazelnut Fudge

This year's theme: hazelnuts Last Sunday, instead of celebrating our first anniversary by going out to a fancy restaurant (the plan I’ve been scheming for, well, let’s be honest, 12 months), Peter and I went to a beach BBQ to celebrate the birthday of our good friend David.  It wasn’t a tough call.  You see, David has a rather absurdly adorable baby who isn’t even 2 months old and is often in need of cuddling.  In the end, it was a perfect day to be at the beach, with a brisk ocean breeze to keep us from wilting in the sun.  It wasn’t until we received a “Happy Anniversary” card from my parents that I realized we had done absolutely nothing to celebrate (more proof that we are chronic under-celebrators).  I realize there are rules one can follow about anniversary themes, but it’s disappointing how few of them are edible.  So this year’s theme is hazelnuts.  (I thought briefly about making it chocolate, but if the point is to choose a different theme each year I couldn’t bring myself to rule out chocolate so early on.)

Mixing the fudge

The following recipe for chocolate hazelnut fudge is originally from Elana’s Pantry.  It is exceedingly simple and basically consists of roasting some nuts (after which your kitchen will smell like nutella) and making a chocolate ganache.  Unfortunately my ganache didn’t set up completely, which is probably due to the fact that the nuts weren’t roasted in time and I kept mixing the ganache to keep it from solidifying in the pot.  Despite a lack of structural integrity, the fudge has been quite popular, and is the most intensely chocolatey dessert I’ve eaten in a while.  If you prefer milk chocolate to dark chocolate, simply sub in milk chocolate chips.  I’m also thinking that the ganache would be amazing layered with a sweet peanut butter mixture (like lazy peanut butter cups)… maybe next year!

De-skinning hazelnuts

Chocolate Hazelnut Fudge (adapted from the recipe here)
1 3/4 (8 ounces) dark chocolate chips
1/2 cup coconut milk (unsweetened, the kind from a can)
1 tablespoon honey
1/2 teaspoon vanilla extract
1/2 cup roasted hazelnuts, skins removed and roughly chopped

1) Line a bread pan or other similarly-sized dish with parchment paper to make a fudge receptacle.

2) Roast the hazelnuts for 10 minutes on a baking sheet in the oven at 350 degrees F.  The skins will probably get pretty black, and you may be worried that you burned them, but don’t panic because you will be taking the skins off anyways.  De-skin the roasted hazelnuts by putting them in a clean dish towel and rubbing them together.  Most of the skins should come off very easily.  Chop the hazelnuts roughly and set aside.

3) Combine the chocolate chips and coconut milk in a small pot and stir constantly over low heat to melt the chocolate and form a smooth uniform consistency.  This really won’t take long!  Add in the honey and vanilla extract and stir to combine.  Finally, add the chopped hazelnuts and stir them into the ganache.

4) Pour the ganache plus hazelnuts into the parchment paper lined dish and let sit in the fridge for an hour or more until firm.  Cut into pieces and serve!  If your fudge insists on melting in your fingers, just eat it with a spoon; it will still taste amazing!

The finished fudge

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