Dark Chocolate Fudge

Recipe by
Simon Johnson

Ingredients

Method

Ingredients

  • 395 g Sweetened Condensed Milk
  • 75 g Le Conquerant Demi Sel Butter
  • 250 g Valrhona Caraibe 66%, broken into small pieces
  • Valrhona Cocoa Powder, to dust the top

Method

  1. Pre line a shallow baking tin with baking paper, set aside
  2. Add condensed milk & butter to a heat proof bowl and microwave for 1:30 mins or until bubbling
  3. (Microwaved at 1000W, adjust accordingly to your own time if required.)
  4. Stir in Caraibe chocolate, mixing a little at a time until it’s all incorporated and the mixture is smooth & glossy
  5. Pour into prelined tin and refrigerate until firm, approx 3-4 hours
  6. Dust with cocoa powder before serving
  7. Cut into squares to serve

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