Chocolate Hazelnut Fudge Sauce
A rich chocolate fudge sauce flavored with toasted hazelnuts. Serve warm over ice cream.
Ingredients
- ½ cup hazelnuts , toasted, skins removed, and very finely chopped (60 grams)
- 1 cup heavy cream (235 ml)
- ¼ cup packed light or dark brown sugar (60 grams)
- ¼ cup unsweetened dutch-process cocoa powder (25 grams)
- ½ cup light corn syrup (125 ml)
- 6 ounces bittersweet or semi-sweet chocolate , chopped (170 grams)
- 1 tablespoon unsalted butter (15 grams)
- ½ teaspoon vanilla extract
Instructions
- In a small saucepan over medium heat, heat the cream just until steaming. Remove from heat, add the hazelnuts and cover. Let sit for 1 hour.
- Return the saucepan (with the cream and hazelnuts) to medium high heat and add the sugar, cocoa powder, and corn syrup. Bring the mixture to a boil and cook for 30 seconds.
- Remove from heat and add the chocolate and butter. Stir until smooth. Stir in the vanilla.
- Serve warm over ice cream. Store sauce in the fridge for up to 2 weeks, reheat in the microwave for 30 seconds.
Notes
Note: The fudge sauce must be refrigerated and will only keep for 2 weeks. Since there is dairy in the recipe it cannot be canned.
Calories: 1515kcal, Carbohydrates: 152g, Protein: 14g, Fat: 102g, Saturated Fat: 52g, Cholesterol: 183mg, Sodium: 117mg, Potassium: 976mg, Fiber: 13g, Sugar: 125g, Vitamin A: 1967IU, Vitamin C: 3mg, Calcium: 212mg, Iron: 8mg
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