Easter Fudge
Saturday, April 25, 2020
Edit
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)
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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.