RECIPES: Three Ingredient Chocolate Fudge

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Chocolate ganache can become not only a part of the decor of other desserts, but also the basis of a simple chocolate fondant with an ideal silky texture and rich taste. We recommend it to experienced chocolate addicts.

The promised three ingredients include butter, heavy cream (at least 33%) and, of course, quality chocolate. The taste of the latter completely determines the taste of the finished fondant, and therefore, treat the choice of the ingredient responsibly.

Break the chocolate bars into smaller pieces, place them in a blender and beat into crumbs. Put the cream on the stove in parallel and bring it to a boil, being careful not to burn it. If the chocolate is not sweet enough, you can add a little honey or glucose syrup to the cream.

When the cream comes to a boil, start pouring it in portions over the chocolate, whipping the ganache with a blender each time. Then add cubes of soft butter and continue beating until they are completely dissolved. At this stage, the taste of the dish can be diversified with vanilla or rum, for example.

The finished fondant is not fluid, the mixture is firmly adhered to the spoon, and the fingerprint does not heal.

Pour the prepared mixture into a 20x20 cm tin covered with foil or parchment and refrigerate for 2-3 hours or until solidified.

Cut the frozen fondant into portions. The most convenient way to do this is with a sharp knife dipped in boiling water.

After cutting the fondant, dip it in cocoa powder or coconut. You can store the finished fondant in an airtight container at room temperature for up to a week or in the freezer for a whole month.

Ingredients:

• 450 g of chocolate;
• 365 g cream (fat content from 33%);
• 70 g butter;
• cocoa powder or coconut flakes for dusting;
• rum, vanilla, other flavors - optional.

Preparation

1. Bring the cream to a boil, and in the meantime break the chocolate and grind it into crumbs with a blender.
2. Pouring hot cream in portions, beat the chocolate until it is completely melted. Add pieces of butter to the resulting ganache and beat again. Add some flavor if desired.
3. Pour the mixture into a 20 x 20 cm parchment-lined dish and refrigerate for 2-3 hours.
4. When the chocolate fudge has set, cut it into cubes and sprinkle with cocoa or shavings.