Dark Chocolate Fudge

Course Dessert

Ingredients

395 g Sweetened Condensed Milk
75 g Le Conquerant Demi Sel Butter
250 g Valrhona Caraibe 66% broken into small pieces
Valrhona Cocoa Powder to dust the top

Instructions

Pre line a shallow baking tin with baking paper, set aside
Add condensed milk & butter to a heat proof bowl and microwave for 1:30 mins or until bubbling
(Microwaved at 1000W, adjust accordingly to your own time if required.)
Stir in Caraibe chocolate, mixing a little at a time until it’s all incorporated and the mixture is smooth & glossy
Pour into prelined tin and refrigerate until firm, approx 3-4 hours
Dust with cocoa powder before serving
Cut into squares to serve

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Dark Chocolate Fudge