As another recipe for Christmas I decided to make some chocolate truffle fudge. To give this simple confection a little added texture and flavour I included some sweetened dried cranberries and some roughly chopped hazelnuts. Then I sprinkled a little desiccated coconut over the top as well.
This is a very easy, and quick, recipe that doesn’t require baking, but does need the chocolate melted with condensed milk before adding the other ingredients.
Not everyone may like cranberries or hazelnuts so it is easy to swap out those ingredients and to add in others, such as candied peel, raisins, peanuts, pecans etc to create the truffle fudge with the additional flavours and textures you enjoy.
For mine I wanted to add some coconut too, just a little, to give an additional texture but also to make the fudge less sticky to pick up and eat.
Once made and chilled this can be cut into pieces of any size you wish, and can be stored in an airtight container at room temperature, or in the fridge depending on which you prefer.
Mine turned out very well and tasted so good I had to be careful not to eat too much.
- 300g(1 2/3 cups) of chocolate – I used 150g milk and 150g dark chocolate
- 125g(1 cup) sweetened dried cranberries
- 100g(3/4 cup) hazelnuts, roughly chopped
- 1 can(397g) condensed milk (that’s about 14 oz)
- 3 tbsp desiccated coconut
- Grease 20cm (8 inch) square cake tin and line with parchment paper.
- Sprinkle half the coconut over the base of the lined tin.
- Place the chocolate and condensed milk into a saucepan and heat, stirring all the time, until the chocolate has fully melted and all is combined.
- Take about 1/4 cup of the chocoate mixture out and set aside.
- Add the cranberries and hazelnuts and stir in until fully mixed.
- Spoon the mixture into the cake tin and spread across the base, trying to make it level.
- Spoon the set aside chocolate mixture on the top and spread over, making it level.
- Sprinkle the remaining coconut on the top and gently press down to help it adhere.
- Chill the truffle fudge in the fridge for at least two hours.
- Once chilled remove the truffle fudge from the cake tin and peel back the parchment paper.
- Cut the fudge into the size of squares that you prefer.