Double Chocolate Fudge

For about 36 (1.5”x 1.5”) squares

12 oz. (330g) bittersweet or semisweet chocolate, chopped
12 oz. (330g) milk chocolate, chopped
1 cup heavy cream, divided into two half cups
4 tablespoons (2 oz.) unsalted butter, divided (2 tablespoons + 2 tablespoons)
2 teaspoons vanilla extract, divided (1 tsp + 1 tsp)
1 cup chopped walnuts or hazelnuts, divided into two half cups

Line a 9-inch square pan with foil and butter the foil.

1. In a small heavy-bottomed sauce pan heat ½ cup cream and add the bittersweet or semisweet chocolate to melt. Remove from heat and stir in 2 tablespoons of the butter, 1 teaspoon of the vanilla and ½ cup of the walnuts. Spread batter into the prepared pan. Cool for 30-45 minutes or until the fudge sets.
2. In a separate bowl, heat up remaining cream and melt the milk chocolate in it. Remove from heat and stir in remaining butter, vanilla and walnuts.
3. Spread over the first layer. Refrigerate until firm, about 2-3 hours.

Optional ingredients for richer flavor and taste: 2 large egg yolks, divided.
Mix 1egg yolk into each chocolate mixture.

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