It’s been a month since I blogged and I truly missed it. But I’m back with a kickass recipe for these stunning Chocolate Ganache Bites that I hope will make up for being MIA all through April! 🙂
I think we can all agree that Christmas prep can be quite hectic. Between the decorating, cleaning, hosting family and friends, cooking multiple elaborate meals for them and getting on track with your Christmas baking and candy making, it’s hard to catch your breath during the holiday season. I face the same every year. Which is why I love this recipe for Last-minute Chocolate Fudge so much. You just need five ingredients – stuff you’ll always find in your pantry if you’re a baker, and/or a dessert person – to whip it up, and 15 minutes later, Voila! Your Chocolate Fudge is ready! Minus the setting time, of course!
I like to put together this chocolate fudge a day or two before Christmas so that it sets into a nice hard layer that can be cut easily. You don’t want to make it much in advance, because, well, there won’t be a crumb remaining till Christmas! Remember those Christmas Tree Brownie Pops I posted about a few days ago? Yeap, not a morsel remaining! 😛
So without further ado, here’s the recipe for my Last-minute Chocolate Fudge.
Here’s what you need:
- Dark Chocolate – 400 g, roughly chopped
- Sweetened Condensed Milk – 400 ml (It’s called Milkmaid in India)
- Unsalted Butter – 30 g
- Walnuts – 200 g
- Vanilla Extract – 1 and 1/2 tsp
Here’s how you make it:
Step 1: Place the butter, dark chocolate and sweetened condensed milk in a bowl. Place the bowl over a pot of simmering water and stir slowly, making sure to mix the melted butter, chocolate and condensed milk without incorporating too much air into the mixture.
Step 2: Once the chocolate is completely melted and the mixture is dark and glossy, take it off the heat. At this point, add in the vanilla extract and fold slowly. Make sure not to overheat and avoid stirring too swiftly – this could cause the fudge to turn grainy.
Step 3: Add the chopped walnuts into the chocolate mixture and fold until well incorporated. Then pour the mixture into a box/baking tin lined with aluminium foil or parchment paper and smooth the surface with a spoon or offset spatula. Leave the fudge uncovered at room temperature to set for about 5-7 hours, or even overnight if you wish. Once the fudge layer is hard to the touch, pull it out of the box/tin and cut into squares and grab a bite before the chocolate lovers in your family get their hands on them! 😛
This fudge is smooth, luscious and oh-so-chocolaty. Once you’ve popped a piece into your mouth, it takes all of your strength to stop. The dark chocolate makes it rich and decadent, the condensed milk sweetens it up just the right amount and the walnuts add their crunchy bitter nuttiness to the fudge giving it a good bite. So wonderfully melt-in-the-mouth. 🙂
It’s Christmas eve, and if there’s one candy you must make for tomorrow, let this Last-minute Chocolate Fudge be the one! You’re going to love it, and the family is going to adore you all the more for making it! 😀
Here’s wishing you and your family a very Merry Christmas! May your day be filled with the joy of your loved ones’ company and tonnes of fun! 😀
Before I go, here’s a few tips for the fudge:
- You can substitute walnuts with any other nut (or a mixture of many) you like – pecans, hazelnuts, cashews, pistachios. You could also make a Fruit N’ Nut version by adding raisins, cranberries and candied cherries to the chocolate mixture.
- You could always leave out the vanilla extract or substitute it with any dessert liqueur – kahlua and rum go great!
- It is imperative that you leave the fudge to set at room temperature. Do not refrigerate it as it may set faster, but will melt immediately when taken out to cut.
- Once cut, store the chocolate fudge in an airtight container at room temperature.