Chocolate Truffle Fudge

Name: Chocolate Truffle Fudge
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

AuthorJackie DeKnockCategoryFrance, GOURMET ADVENTURE

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

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Yields1 Serving

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

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!

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Ingredients