Go Back
+ servings

Chocolate Hazelnut Fudge Sauce

Print Recipe
A rich chocolate fudge sauce flavored with toasted hazelnuts. Serve warm over ice cream.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Rest Time 1 hour
Total Time 1 hour 7 minutes
Servings 2 cups
Calories 1515
Author Annalise

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.

Nutrition

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