Once the chocolate is fully melted and smooth, I add the Nutella directly into the bowl. As I stir, the mixture becomes thick, glossy, and incredibly rich. The combination of melted chocolate and Nutella creates a silky texture that already looks like fudge.
Next, I pour the mixture into a parchment-lined square pan. I use a spatula to spread it evenly and smooth the top. I like tapping the pan lightly on the counter to remove any air bubbles and ensure an even surface.
Finally, I place the pan in the refrigerator and let it chill for about 2–3 hours until fully set. Once firm, I lift it out using the parchment paper and cut it into small squares. The texture is smooth, dense, and perfectly fudgy.
Pro Tips for Best Results
One thing I’ve learned after making this recipe a few times is to melt the chocolate slowly. If the chocolate overheats, it can become grainy instead of smooth.
Another tip is to use good-quality milk chocolate. Since this recipe has only two ingredients, the quality of the chocolate really affects the final flavor.
I also like letting the fudge sit at room temperature for a few minutes before cutting. It softens slightly and makes slicing cleaner and easier.
Common Mistakes to Avoid
The first mistake I made when making this fudge was overheating the chocolate. It seized slightly, which affected the texture.
Another mistake is not lining the pan with parchment paper. Without it, removing the fudge becomes much harder. (See the next page below to continue…)