Nutella Double Chocolate Fudge

14 Nov

I am running my first 10k next Sunday.  I am so nervous.  I set a goal to be under a specific time and now I am stressed out that I am not going to make it.  I know it is silly.  I know I should just be proud I am doing it but…. I just want to do well.  It’s only my second race ever.  Why do I drive myself crazy?

I know it’s party because I was always the slowest kid in class and I just don’t want to be that person anymore.  I know I am totally over sharing but I just had to get it off my chest.  Ok, now on to this incredible fudge.

I have been wanting to make fudge forever.  Mr LOVES fudge.  It is one of his all time favorite treats. This fudge will be one of our holiday must haves now.  It is so…. so….. dreamy.

I did 1/2 with sea salt and 1/2 without.  Strangely, I preferred the unsalted fudge.  If you are wanting not to make this in a pretty mini cupcakes liners just use an 8×8 pan, lined with parchment.

Nutella Double Chocolate Fudge

Nutella Double Chocolate Fudge

Nutella Double Chocolate Fudge

Ingredients

  • 1 14 oz (300 ml) sweetened condensed milk
  • 1 tsp vanilla
  • 4 oz chopped dark chocolate
  • 4 oz chopped milk chocolate
  • 1 c Nutella
  • 3 tbs butter - room temp
  • 1 tsp instant espresso powder
  • sea salt for sprinkling (optional)
  • mini cupcake liners

Instructions

  1. Place 30 mini cupcake liners in mini muffin tins. Set aside.
  2. In a large heat proof bowl pour in your sweetened condensed milk, add in the Nutella, chopped dark chocolate, chopped milk chocolate, butter, vanilla and espresso powder.
  3. Create a double boiler by placing a large glass or metal bowl over a pot of gently simmering water. Make sure the bottom of the bowl does not touch the water.
  4. With a spatula stir the mixture until it is smooth and all the chocolate is melted.
  5. Once the mixture is smooth and creamy, take a cookie scoop with a release mechanism and scoop fudge into the prepared cupcake liners. Sprinkle with sea salt if you want.
  6. Place in the fridge until set. About 2 hours. Store in an airtight container in the fridge.
  7. Enjoy!
  8. Recipe adapted from Cookin' Canuck
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

2 Responses to “Nutella Double Chocolate Fudge”

  1. Dorothy @ Crazy for Crust November 14, 2012 at 6:17 pm #

    Overshare? Never! Congrats on signing up for a 10k! I SO want to do one. I’ll eat this fudge and think of you. :)

Trackbacks and Pingbacks

  1. Salted Nutella Chocolate Fudge - September 22, 2013

    [...] out the espresso powder so my little ones could eat it too.  You can check out her original recipe here, if you want to use it.  I also added the salt just before serving the fudge as I found that the [...]

Leave a Reply