Ferrero Rocher Fudge

You’ll Need:

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• A tin like this
• We love these silicone utensils – they come in lots of colours to suit every kitchen!
• A balloon whisk to match
• A decent hand whisk – which always comes in handy! We love this Kenwood one because it’s powerful and stores away neatly!
• Mixing bowls – we use these glass ones as they’re very durable – and perfect for melting chocolate in this recipe, but we also recommend these stackable stainless steel ones with airtight lids and these plastic nesting ones!
• Digital scales to weigh everything out super accurately
• A set of decent saucepans for melting your ingredients at the beginning, and melting chocolate
• A nice big sharp knife for getting those perfect, clean cut edges on your Ferrero Rocher Fudge! We recommend this one, this one and this one!

Directions

1. Melt the milk chocolate, Nutella and condensed milk on the hob on a low heat
2. Take off the heat and add the icing sugar, nuts and 100g chopped Ferrero Rochers
3. Press firmly into a lined baking tin
4. Melt the dark and white chocolate and drizzle on top
5. Decorate with extra Ferrero Rocher, nuts and gold sprinkles
6. Refrigerate overnight

Top Tips

• When melting chocolate make sure no water gets into the bowl or the chocolate will seize – which means it will go lumpy and hard rather than smooth and melted
• You can either melt chocolate by putting it into a glass bowl sat over a simmering pan of water on the hob, OR microwave – but make sure to microwave in 30, 20 and 10 second bursts so you don’t burn it
• Line your baking tin with greaseproof/baking paper only – you won’t need any fat in this!
• Be aware that nutritional values per piece will vary depending on the amount of toppings you use!
• If you don’t have time to refrigerate overnight, 2+ hours should do it!
• You can also pop this in the freezer for 1 hour if you are really really in a rush!