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Simple Chocolate and Hazelnut Fudge

Our Lindt Master Chocolatiers have made these unbelievably simple fudge squares using a combination of our intense EXCELLENCE 70% Cocoa and Roasted Hazelnut Dark Chocolate Bars to create the most delicious sweet treat. Serve with a cup of coffee or wrap in cellophane bags and give as gifts to friends and family. 

 

Chocolatier’s Tip

You can ring the changes and use chopped almonds if you prefer. If you are a fan of the classic chocolate and hazelnut flavour combination, head to our Online Shop to discover a host of creations from our Lindt Master Chocolatiers including our luxurious Hazelnut Chocolate Spread, blissful LINDOR Hazelnut Truffles, indulgent NUXOR, and crunchy LES GRANDES Dark Hazelnut Bar. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

 

Makes 36 pieces of fudge

Lindt EXCELLENCE Dark 70% Bar 100g Lindt EXCELLENCE Dark 70% Bar 100g
Easy
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Ingredients

  • 150 g blanched hazelnuts (see Tip)
  • 1 x 397 g tin of condensed milk
  • 250 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, finely chopped
  • 100 g Lindt EXCELLENCE Roasted Hazelnut Chocolate, finely chopped
  • 25 g unsalted butter

Lindt Chocolate In This Recipe

  1. Lindt EXCELLENCE Dark 70% Bar 100
    Add to Wish List
    Lindt EXCELLENCE Dark 70% Bar 100g
    £2.10
  2. Lindt EXCELLENCE Dark Hazelnut Bar 100g
    Add to Wish List
    Lindt EXCELLENCE Dark Hazelnut Bar 100g
    £2.10

Method

Step 1.

Grease and line a 20 cm / 8-inch square tin with greaseproof paper and set aside.

Step 2.

Roughly chop the hazelnuts. Tip into a frying pan and gently toast until golden - watch closely to ensure they do not burn or they will become bitter. Remove from the heat and tip into a heat-proof bowl. Set aside.

Step 3.

Pour the condensed milk into a heavy-based saucepan, add the chopped chocolates, followed by the butter. Heat gently, stirring all the time, until melted and smooth.

Step 4.

Add the toasted hazelnuts and mix well until completely coated in the condensed milk-chocolate mixture.

Step 5.

Pour into the prepared tin and smooth over the top using the back of a spoon. Leave to cool completely before covering and chilling for at least 4 hours - or until set.

Step 6.

Remove from the tin, peel off the greaseproof, and cut into 36 small squares - these are very rich so you only need bite-sized pieces.

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