Tuesday, March 1, 2011

Nutella Chocolate Fudge with Dark Chocolate Sea Salt Ganache

make any day "NUTELLA DAY"
these are such a hit and so easy to make.  
i've made this kind of quick and easy fudge before, BUT never with Nutella. 
i must say...the Nutella sends it right over the edge.  

AND smothered with more chocolate?


the fudge by itself was unbelievable.  so if you want to just whip this up by itself...do it now!  you won't be sorry.  i just thought i would pretty it up a little with a smothering of dark chocolate ganache and a little roasted hazelnut.

oh so very happy to find this recipe on Foodgawker a while back at Cake Duchess who adapted the recipe from Cookin' Canuck who , in turn, adapted it from a Giada De Laurentiis recipe...i'm out of breath...  don't ya just love sharing recipes and seeing them evolve?  i noticed it was the same easy fudge instructions i had used before, only this used Nutella and peanut butter...sounds even better.  quite a while ago i made "The Easiest Truffles Ever" .  this basic fudge recipe is nice because you are guaranteed a smooth fudge, no worries about any sugar crystallizing and it's pretty effortless to throw together.  please DO give it a try, and put your own twist on it...see what you come up with.  
of course, the first thing that comes to my mind is BACON !!!

adapted from Cake Duchess and Cookin" Canuck
(for originals click on links)

butter and parchment for 8 x 8 pan
1 (14oz) can sweetened condensed milk
1 tsp vanilla extract
8 oz high quality bittersweet (60% cacao) chocolate chips or pieces
1 cup NUTELLA, room temperature
3 Tbsp peanut butter (optional)
3 Tbsp unsalted butter, room temp., cut into 1/2 inch pieces
sea salt...approx. 1/2 tsp

grease the bottom and sides of 8 x8 pan with butter.  line with parchment, leaving a 2 inch over hang on both sides for easy removal.
in double boiler combine the sweetened condensed milk, vanilla, chocolate, nutella, peanut butter and butter.
stir the mixture until the chips or choc. pieces are all melted and the mixture is smooth...approx 5-7 minutes
scrape the mixture into the prepared pan, spread the top smooth and even with spatula and sprinkle with sea salt..(or salt after ganache)
if you choose to smother with yummy ganache...wait until fudge is completely cooled.
1 to 1 ratio works well
4 oz good dark chocolate
4 fluid oz heavy cream
warm your cream to almost boiling...almost.  pour cream over chocolate chips or pieces and stir until smooth
 i happen to have some left over from another recipe so i can't say exactly how much i used...
BUT...you can NEVER have too much ganache.  left overs are easily made into truffles
OR just eaten with a spoon !!!

pour the warm ganche over the fudge still in the pan. let fully set in the fridge.  remove from fridge and sprinkle sea salt SPARINGLY...


Federica said...

mamma mia che delizia!baci!

Dee D. said...

omg, that sounds and looks like heaven! This is definitely something i'll try out! wow!

Anonymous said...

You have me drooling right now!

Audrey said...

looks AMAZING! I'm making it tomorrow afternoon. Thanks for the great post.

Aisha Jameel said...

god that looks simply amazing !!! you seem to be an expert cook and you present the dishes so well ! keep up the good work Jule :)

a frog in the cottage said...

I wasn't prepared to bump into your photo !! I almost started to cry while my heart got crazy !! THIS IS PERFECTION !!!

Jules and Ruby said...

hey !!!...THANKS EVERYBODY for your fabulous comments. i hope you all are having a great day and a delicious nibble of something somewhere. hope to hear from you again.

clonte said...

looks yummy. thanks for sharing.

Frits van Swam said...

Question: are the ingredients for the ganache included in the first list? or are they additional?
Thanks! for both the brilliant recipe and your (hopefully) upcoming reply

Jules and Ruby said...

hi Frits...the ganache is not in the first ingredients list...it's right below. i did this a while back...after working with chocolate a bit more lately, i think maybe 4oz chocolate with 3 oz heavy cream would work better than 4 oz and 4 oz. it depends on how stiff or "set" you would like the topping. chocolate and nutella are good anyway you use it, right? another note...you don't have to stick to only 4oz's...it doesn't hurt to make a little too much ganache because you can always roll some truffles with the left over...and it keeps in the fridge for emergency spoonfuls...LOL hope that helps. jules

Leah said...


Jules and Ruby said...

hi AMY...your comment did not show up, but i got an email...so...thank you. AND yes, it is a bit more refined than eating the nutella straight from the jar...LOL

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