Step 1: Line a straight-sided 18cm (7inch) square cake tin with a double layer of cling film, letting it overlap the sides. Break the Extra Dark Chocolate into pieces and place in a large heatproof bowl. Pour over half the condensed milk and stand over a bowl of barely simmering water. Allow to melt, stirring occasionally – the mixture will get quite thick but make sure the chocolate melts completely. Remove from the heat and stir in half the coconut to make a very thick mixture.
Step 2: Spoon the mixture into the tin and press down evenly with the back of a spoon to cover the bottom. Leave aside – the mixture will become firmer as it cools.
Step 3: Meanwhile, melt the White Chocolate with the remaining condensed milk as above. Stir in the remaining coconut and Vanilla Extract, then spoon on top of the Extra Dark Chocolate layer and press down evenly. Allow to cool completely, then chill for 1 hour.
Step 4: To decorate, carefully remove the fudge from the tin using the cling film to help you. Discard the cling film and place the fudge on a board. Cut into 36 squares and stick a Chocolate Heart on to each square using a little water. Your coconut fudge is now ready to serve and enjoy!
1 piece = 21g
Pack the fudge in between squares of baking parchment in a box to give as a present.
This recipe works just as well using Dr Oetker Milk Fine Cook’s Chocolate.
|Per Serving||Per 100 g / ml|
|Fat||6.87 g||32.72 g|
|Carbohydrate||8.61 g||40.99 g|
|Protein||1.55 g||7.39 g|
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