Chocolate Fudge

Chocolate Fudge

Chocolate Fudge

Chocolate Fudge



Chocolate ganache can become not only part of the décor of the other desserts, but also the basis for a simple Chocolate Fudge with a silky texture and rich flavor.

To prepare this dessert easy enough just three ingredients: butter, heavy whipping cream (not less than 33%) and, of course, quality chocolate. Taste the lastfully determines the taste of the finished fudge, and therefore treat the choice of ingredient responsibly.



  • 450 g of chocolate
  • 365 g cream (fat from 33%)
  • 70 g butter
  • cocoa powder or coconut for icings
  • Rum, vanilla, other flavourings is available on request



Breaking chocolate bars into pieces less, put them in a blender and whizz in a crumb. Parallel to put cream on the stove and bring to a boil, them carefully in order to ensure that they do not burned. If chocolate is not enough sweet, then the cream, you can add a bit of honey or glucose syrup. When cream shall boil, begin to pour their portions to chocolate, each time whipping ganache blender. Further put cubes of soft butter and continue to beat until they are completely dissolved. At this stage, the flavor of the dish you can diversify vanilla or rum, for example.

The finished fudge not flowing, confident mix keeps on the spoon, and the footprint of the finger is not prolonged.

Pour the finished blend in covered with foil or parchment form 20 × 20 cm and put everything in the fridge for 23 hours or until hardening.

Frozen sweet cut into portions. The easiest way to do this is by using a sharp knife, tentatively lowered into boiling water.

Cutting the sweet, it roll in cocoa powder or coconut flakes. Store the finished fudge can be in an airtight container at room temperature up to a week or in the freezer for a month.

Such a sweet, you can eat as tasty sweets, and in the liquid state it can pour top chocolate cake.

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