Chocolate Truffle Fudge

By Jackie DeKnock  ,

November 26, 2015

You’ll love these melt-in-your-mouth squares…low cal you ask…why of course.

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  • Yields: Makes 64 servings (that 64 decadent bites of goodness…as you can tell, I LOVE chocolate)

Ingredients

you can tell, I LOVE chocolate)

1 cup pecan halves (or your favourite nut)

2 cans (each 300 ml) Sweetened Condensed Milk

10.5 oz (300 grams) dark chocolate (one bakers chocolate square = 1 oz), coarsely chopped

10.5 oz (300 grams) milk chocolate (one bakers chocolate square = 1 oz), coarsely chopped

1 cup dried cranberries

2 tablespoons cocoa powder

Method

Line a 9-inch square baking pan with parchment paper or foil (leaving a 2-inch overhang (for removing the fudge).

Toast pecans in a skillet on your stovetop, make sure to watch closely and shake often to prevent burning. Toast until nuts are golden and fragrant, about 5 minutes. Remove from heat and roughly chop.

In a saucepan, combine condensed milk and both chocolates. Cook over low heat and stir until chocolate melts, about 5 minutes. Remove from heat, add pecans and cranberries. Pour into baking pan, level the top with a spatula and cover with saran wrap. Chill for at least 2 hours until firm.

Place cocoa in a small sieve and dust over top of fudge. Cut into small squares to serve or package up as gifts. Store fudge in refrigerator for up to 4 days.

Serve with a chilled Mint Chocotini – mix together ¾ oz Peppermint liqueur, ¾ oz coffee liqueur, ¾ oz white creme de cacao and ½ oz half and half. Add ice, shake vigorously and strain into a chilled martini glass with a candy cane stir stick!


Gourmet Safari Rating Scales

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
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= You walk on water! You must be a Chef!


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= Spam (aka low budget)
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= Caviar (aka expensive…but you’re worth it!)

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