Easter Fudge


For a 21 x 10 cm cake pan (or about 15 cm square):
250 g 65% or 70% pastry dark chocolate
200 g sweetened condensed milk
25 g butter
60 g small eggs with gianduja (or other)

 

·         For the decoration of the fudge:

1 dozen small chocolate and praline eggs
1 dozen hazelnuts



Pulp the mold with parchment paper.
Cut into small pieces of gianduja eggs.
Coarsely chop the dark chocolate with a knife.
Heat the sweetened condensed milk and butter in a double boiler in a slightly large container.
I cook in a double boiler because I have rather capricious plates, and if the mixture heats up too much, it will become grainy... That would be a shame! You can also do the fudge in the microwave but, as my microwave is very old and quite capricious, I have not tried.
Stir in chocolate, 3 times, mixing well between each addition. Cook for a few minutes until smooth and thick.
Add the egg pieces and give just 2 strokes of spoons, to barely incorporate them, without melting them in the mixture.
Pour into the pan and pat it a little, on the worktop, to remove any air bubbles.
Divide the chocolate eggs cut in half or not on the surface and the hazelnut pieces.
Allow to cool and store in the refrigerator for at least 3 hours.
Take out a good ten minutes before tasting.
For a sharper and easier cut, pass the knife blade under lukewarm water and wipe it before slicing.
Store in the refrigerator.

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