This dessert have been in the idea phase for a long time. And finally, here it is. I recommend the amount received from the recipe below is divided into five portions, as the fudge is very rich.
Chocolate Fudge
Ingredients:
1/2 cup hazelnut butter, warm room temperature
1/4 cup raw cacao
45ml/1.5oz Monk Fruit syrup
35g/1.2oz cocoa butter
1 tbsp brandy
*a small shallow form, plastic wrap
5 serves
Method:
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Melt the cocoa butter; if using a microwave for this, do it in multiple steps increasing time only by a few seconds at the end. Warm up the syrup.
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Mix all the ingredients except the cacao manually using a fork and a small silicon spatula. Then combine with cacao to a consistent smooth mixture.
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Transfer the mass onto the plastic wrap on the firm surface while warm and just press a little. Place the plastic with the fudge into the form, press with your palm to form an even surface, and wrap it over. The fudge to be about 1.2cm/0.5in in thickness and in rectangular form 10x14cm/4x5in approximately. Place the fudge with the plastic into a fridge to set. Once firm, cut into pieces of any shape and serve with seasonal berries or fruits.
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