Dark Chocolate & White Chocolate Fudge
Little chocolate treats to offer for the holidays
Ingredients
1 / Dark chocolate version
- 350 g dark chocolate pastry (little full-bodied for me)
- 400 g sweetened condensed milk
- 30 g unsalted butter
- 150 g Almonds
2 / White chocolate version
- 476 g white chocolate pastry
- 300 g sweetened condensed milk
- 2 cs soft butter
- 1 vanilla pod
- 150 g Hazelnut
Prepare in advance
- For either version, the preparation is identical. Start by toasting the dried fruits: place them on a baking sheet covered with baking paper and bake for ten minutes at 150 °.
- In a saucepan, gently heat the chocolate cut into pieces, the sweetened condensed milk and the butter (for the white chocolate version, add the seeds of a vanilla bean). mix to get a smooth consistency.
- Incorporate the coarsely crushed dried fruits.
- Mix everything and pour each preparation into a square dish or a pastry frame of about 20x18cm (you can use other dimensions, larger or smaller depending on the desired final size for your squares).
- Smooth and refrigerate for 4 hours. Cut into squares and enjoy.
Notes
I find them delicious right out of the fridge!
They keep in an airtight box for about 1 week in the refrigerator, you can also freeze them.