- 1
- 12 mins
- 12 mins
Ingredients
- 16 16 2 ounces (about 2 cups, chopped or morsels) dark chocolate (I use raw dark chocolate which has no added sugar or allergens. Use your favorite dark chocolate.)
Preparation
Step 1
Prepare an 8x8-inch square baking dish by lining it with foil, leaving a bit of overlap at the top edges. This will allow you to easily lift out the fudge block later for slicing.
In a medium saucepan, combine chocolate and coconut cream over low heat, stirring until mixture is smooth. Do not boil or overheat, only heat until the chocolate is just melted.
Spoon the mixture into your foil-lined pan and cool to room temperature, about 30 minutes.
Then, chill the fudge in the fridge 1 hour. Transfer to the freezer until firm (about 1 hour).
The stages of chilling really contribute to a smoother finished product and it's totally worth it for making the silkiest fudge. (You can go straight to the freezer with it if you like, but I really recommend the staged chilling.)
Once the fudge is set, remove it from the freezer, then lift the foil up to remove the fudge from the pan.
Pull back the foil edges, then slice fudge block into small squares (it is very rich, so I recommend no larger than 1x1-inch squares).
Transfer squares to a freezer-safe container, separating layers with wax paper.
Store in the freezer, and remove a few minutes prior to enjoying so the fudge softens just a bit.
It will melt rather quickly, so freezer storage is essential.