Recipe

Chocolate Creme Fudge Recipe

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Ingredients

Directions

Step #1 preheat your trusty oven to 350 degrees.
Step #2 Place 3/4 c of the sugar & the 1/3 c water in a medium-size saucepan & cook over high heat until the sugar is golden brown.
Step #3 Do not stir until the sugar starts to brown, then you may stir this to even the color.
Step #4 Distribute the toasted hazelnuts among 6 ramekins, then pour in the caramelized sugar & allow to set while you make the custard.
Step #5 Over a double boiler or in a microwave oven, heat half-and-half with chocolate just until the chocolate is melted.
Step #6 Place the eggs and yolks in a bowl.
Step #7 Add a bit of the half-and-half mixture to the eggs to temper them, then pour the eggs into the half-and-half mixture and whisk well to mix.
Step #8 Add the remaining 1/2 c sugar & the vanilla & mix well.
Step #9 Pour custard into prepared c.
Step #10 Place ramekins in a baking dish and fill the dish halfway up the sides of the ramekins with hot water.
Step #11 place this in oven & bake just until the custard is set or until a knife inserted in the center comes out clean.
Step #12 remove this from the water bath & cool slightly, then put in the fridge for at least 2 to 4 hrs before serving, overnight is best.
Step #13 Run a knife around the edges of the ramekins & invert onto individual plates.
Step #14 Serve cold.
Step #15 Serves six.
Step #16 --.
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