Express your holiday cheer with a gift box filled with fudge. This silky smooth combination of nutty white and dark chocolates looks dramatic yet is simple to make. You can also use other nuts, such as pecans, walnuts or macadamias, instead of the almonds.
- Portion size 64 servings
- Credits : Canadian Living Magazine: Holiday Best 2013
- 1 cup whole unblanched almond
- 280 g bittersweet chocolate chopped
- 1 can (300 mL) sweetened condensed milk
- 2 teaspoons vanilla
- 225 g white chocolate chopped
MethodOn baking sheet, toast almonds in 350F (180C) oven until fragrant, about 10 min- utes. Let cool; coarsely chop.
Meanwhile, in bowl over saucepan of hot (not boiling) water, melt 225 g of the bit- tersweet chocolate with 3/4 cup of the condensed milk, stirring occasionally. Stir in vanilla. Spread in parchment paper–lined 8-inch (2 L) square cake pan; refrigerate until firm, about 1 hour.
In bowl over saucepan of hot (not boiling) water, melt white chocolate with remaining condensed milk, stirring occasionally. Stir in almonds. Spread over chocolate in pan.
In separate bowl, melt remaining bittersweet chocolate over hot (not boiling) water; drizzle over white chocolate layer. Refrigerate until firm, at least 3 hours. Remove from pan and peel off paper. Cut into 1-inch (2.5 cm) squares. (Make-ahead: Layer between waxed paper in airtight con- tainer and refrigerate for up to 1 week or freeze for up to 1 month.)
Nutritional facts per square: about
- Sodium 12 mg
- Protein 2 g
- Calories 75.0
- Total fat 5 g
- Cholesterol 3 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
- Iron 3.0
- Folate 1.0
- Calcium 3.0
- Vitamin A 1.0