Celebrations, happiness, sharing and enjoying…..Yes this is the spirit of festivals. A little indulgence is acceptable on the special occasions.
Last week we made Mocha Fudge.
Melt in the mouth fudge with a hint of coffee and crunch of toasted nuts made everyone fall in love with the dessert.
Mocha Fudge with Toasted Nuts
1 tin condensed milk (400g)
2 ¾ slabs of dark eating chocolate (each slab 150g) or 2 cups semisweet chocolate chips
2 teaspoons instant coffee powder
½ cup toasted nuts (walnuts, almonds or any other of your choice)
Line one 7 x 7 inch baking pan with parchment paper extending slightly along the edges.
Combine condensed milk and coffee powder in a thick bottomed pan. Add chocolate. Warm over lowest possible heat. Keep stirring until smooth. Remove from heat and stir in nuts.
Pour the mixture evenly into the prepared pan.
Refrigerate for 2 hours or until firm. Lift the parchment paper from the sides and remove the paper from the fudge. Cut into even pieces.