My goodness this recipe book has thrust me up to heaven!! If you have ever tasted a peanut slab you have tasted the fabulous chocolate from Whittakers! This book is a culmination of delicious recipes from famous and fabulous chefs such as Martin Bosley and Anabelle White, as well as regular people like our own fabulous Ami Ana.
Ana's delicious Rich Dark Chocolate Fudge is featured amongst the pages of this fabulous book, and we are lucky enough to be able to share it with you on the blog today!
Serves
As many people as you want to share it with (or not)
"A basic fudge recipe receives a rev-up. You can substitute a thick creamy yoghurt in place of the sour cream, but the consistency of the fudge may be softer and only semi-solid."
Rich Dark Chocolate Fudge
6tbsp cocoa powder
200g butter
1 1/2 cups icing sugar
395g can sweetened condensed milk
150g sour cream
1/4 tsp salt
1 tsp vanilla essence
250g Whittaker's 50% dark chocolate, broken up
roasted chopped nuts of your choice (optional)
Line a small brownie tray with baking paper and set aside.
Put all the ingredients, except for the vanilla and chocolate, in a large microwave-safe glass bowl - no mixing required. Heating in small increments to avoid the mixture boiling over, heat for 15 minutes in total: 5 blasts of 2-3 minutes each in the microwave, beating well with an electric mixer between blasts. Keep a close eye on the bowl in the microwave to ensure that it is not boiling over. The bowl will get very hot, so be careful when handling it. Depending on the strength of your microwave, you may have to heat for shorter intervals. The fudge will be thick and look slightly grainy when it is ready.
After heating the fudge for the last time, add the vanilla essence and the broken-up chocolate to the fudge. If you begin to beat the mixture and it is already starting to set, stop beating it and quickly pour it into the slice tin. Otherwise, beat the mixture for about the same amount of time you have previously beaten it between microwave blasts, then pour and scrape the fudge into the slice tin. A spatula comes in handy for this, but make sure to use one that can withstand high temperatures. You will also probably want to use oven mitts and wear an apron to protect your clothes. Place a pot-holder or chopping board underneath your slice tin full of hot fudge, and put in the fridge to set.
Variation
Sprinkle chopped roasted nut of your choice over your fudge at the end. If you decide to roast and chop or crush hazelnuts to add to your fudge, roast the shelled nuts in a dish in the oven for about 7 minutes, then tip them out onto a clean dry tea towel. When they have cooled a little, rub them with the tea towel to remove their skins and then chop/crush as you wish.
I am an advocate of bringing a voice to the little people and am so proud of Whittaker's for using their Facebook page to collect these fabulous recipes and share them with us all. Social media definitely can mix with paper media in a profound and fabulous way, this book is sure proof of that!
Along with sweet delights I was amazed to find some delicious main meal options that include chocolate, this dish is sure to delight the senses, and will be coming to a kitchen near me soon... very soon...
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| Chocolate Braised leg of Hare on Creamy Polenta |
I will leave you with these drool worthy images.
But make sure you pick up your own copy, released today!
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| White Chocolate and Feijoa Mini Cheesecakes |
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| White Chocolate and Vanilla Panna Cotta with Raspberry Coulis |
All images copyright Brian Culy.
