Hazelnut Hot Chocolate On A Stick
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This Hazelnut Hot Chocolate On A Stick was made by infusing milk and cream for the fudge with toasted, chopped hazelnuts overnight, to give it a strong nutty flavor before mixing it with chocolate for the fudge cubes. Perfect for gifting at Christmas!
- 1 cup hazelnuts skinned and toasted
- 1/2 cup heavy cream
- 14 oz sweetened condensed milk
- 4 oz unsweetened chocolate finely chopped
- 18 oz semi-sweet chocolate finely chopped
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp hazelnut flavoring oil or more to taste
- 4 oz additional chocolate or chocolate candy coating for dipping
Line an 8x8-inch pan with foil, and spray the foil with nonstick cooking spray. Finely chop the hazelnuts, or place them in a food processor and pulse them in several long bursts until they're in small pieces, but not hazelnut dust. Set aside about a quarter of the hazelnuts for decoration.
Combine the remaining three-quarters of chopped hazelnuts with the cream and condensed milk in a saucepan. Place the pan over medium heat, and warm the cream up until it comes to a simmer, stirring occasionally so it doesn't scorch on the bottom. Once it simmers, remove the pan from the heat and cover it with a lid. Leave the pan to infuse the cream with hazelnut flavor for at least an hour. If you have the time, you can even infuse it overnight to give it a stronger flavor—just be sure to place the pan in the refrigerator if you'll be infusing it that long!
When you're ready to make the fudge, place both chopped chocolates in a large bowl. Return the saucepan to medium heat and stir while the cream heats up again. Once it is almost boiling, pour it through a fine mesh strainer over the chopped chocolate, straining out the hazelnut pieces. Let it sit for a minute to soften the chocolate, then whisk the chocolate and hot cream together. Add the vanilla extract, salt, and hazelnut flavoring (if using). If any of the chocolate is unmelted, microwave the mixture in 10-second bursts just until the chocolate is completely smooth.
Scrape the chocolate into the prepared pan and smooth it into an even layer. Refrigerate until firm, about 45 minutes. Once it's hard, remove the fudge from the pan using the foil as handles. Cut into 24 rectangles. Stick a skewer or lollipop stick into each stick.
If you want to decorate them with chocolate and hazelnuts, melt the additional 4 oz of chocolate or candy coating in a small bowl. Dip each rectangle halfway into the chocolate, then roll the bottom in crushed hazelnuts. Refrigerate until the chocolate is set.
To gift these, wrap them individually so they don't dry out. To make hot chocolate, mix one cube with about 6 oz of hot milk and stir or whisk until dissolved.
Calories: 248kcal | Carbohydrates: 22g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 74mg | Potassium: 258mg | Fiber: 2g | Sugar: 17g | Vitamin A: 130IU | Vitamin C: 0.7mg | Calcium: 74mg | Iron: 2.4mg