Triple-bitter Chocolate Fondant
1 1 / 4 cup milk chocolate chips
1 / 2 cup + 2 tablespoons evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 / 4 cup of chocolate hazelnut
3 / 4 cup coarsely chopped pecans, toasted
1 vanilla extract
1 1 / 2 cups of cherries
1 / 4 teaspoon salt
Line 8 – x 8-inch glass dish with foil, set aside.
Place chocolate chips, evaporated milk, chocolate hazelnut spread, vanilla salt, chocolate chips and semi-sweet in a medium saucepan and cook over medium-low heat, stirring constantly, until to soften, about 5 minutes . Stir in cherries and walnuts, then transfer the mixture to prepared dish. Shake and tap on the flatbed to remove air bubbles from the fudge and smooth top with the back of a spoon. Cover and refrigerate until three o’clock.
Remove fudge from pan and invert onto a cutting board, remove and discard foil. With a serrated knife, cut the fudge into pieces and serve.