Thursday, March 11, 2010

Chocolate Fudge with Caramel, Sea Salt, and Pine Nuts

Zoom in and salivate.

This recipe is from Dirty Apron and its super easy. In fact, the one in the photo is actually made by Dennis. This dessert is filled with all kinds of things Dennis is not suppose to eat, but it was amazingly delicious and we are allowed to be naughty once in awhile. The recipe is two parts: fudge and caramel drizzle. Don't let the sea salt be the game breaker. Salt actually enhance the sweetness in the fudge.

Ingredients: (makes 8 portions) For those without a scale, 30 grams of pine nuts is about two tablespoon or less. Caramel is a pain to clean up after, so after making it, remember to soak your pot and utensil in hot water until you are ready to wash it.

200g dark chocolate chips
140ml Sweeten Condensed Milk
30g Pine Nuts
Dash of salt

Caramel Drizzle
⅓ cup Sugar
1 Tbsp Butter
60ml Whipping cream

Dash of Fleur de Sel


1. Toast the pine nuts by heating them in a pot or pan over high heat until you can smell its fragrance. (No oil)
2. In a heavy saucepan over low heat, mix chocolate with sweetened condensed milk and salt.
3. Remove from heat and stir in the pine nuts
4. Spread it evening into aluminum foil lined 8 or 9 inch square pan. Put it in the fridge for 2 hours.

In the mean time, we can make the caramel...
5. In a small sauce pan over high heat, sprinkle a little bit of sugar. Sugar will dissolve and melt into liquid.
6. Sprinkle another layer of sugar and stir to mix the sugar together. Repate this step until all the sugar is used and turned into a medium brown liquid.
7. Reduce the heat to low and add butter. Stir until combined.
8. Then add cream. (Stand back!) The mixture will bubble until the cream is fully incorporated.
9. Remove from heat and leave it to cool down.

Two hours later, when the fudge becomes firm...
10. Turn the fudge upside down onto a cutting board and peel off the foils. Trim the edges of the fudge by cutting away the loose bits.
11. Drizzle caramel over the fudge using a spatula.
12. Sprinkle some fleur de sel on top.
13. When the duge is completely cool and set, cut with a hot knife into small squares.

Yum... Gym tomorrow.

Serve this with d'Asti or other sweet wine, or port, but no many people drink it nowadays.

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