Monday, December 19, 2011

Cake of the Week: Mocha Coconut Fudge

Every year, my family’s Christmas dinner changes slightly. Sometimes it’s turkey, sometimes beef tenderloin. Sometimes we have roasted root veggies, sometimes green beans. Dessert could be a chocolate torte, pumpkin pie, cheesecake, or any variety of cookies. 

But one thing is constant: Auntie Robin’s Fudge. It’s a once-a-year thing that can only be once a year in the interest of special-ness and pants-fitting-ness. One particularly ridiculous year Sister2 ate something to the tune of 20 pieces of fudge! That girl is impressive. Or something.

Anyway, Auntie Robin’s Fudge is her thing, and I would not presume to re-create it for blogging purposes. But I did make my own fudge – a little more complicated, and (dare I say) a little prettier…Mocha Coconut Fudge

It probably won’t become a Mollie-family Christmas dinner staple (some people don’t like coconut or coffee…I know!), but it’s pretty freaking delicious. 

Mocha Coconut Fudge (From How Sweet It Is)
makes one 8×8 pan
  • 12 ounces semisweet chocolate, chopped
  • 12 ounces white baking chocolate, chopped
  • 1 can (15oz) sweetened condensed milk
  • 1 1/2 tablespoons espresso powder (or instant coffee)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons coconut extract
  • 1 tablespoon coconut oil (I didn’t have this and the fudge turned out ok)
  • 1/2 cup flaked coconut, toasted

Spray an 8×8 pan with non-stick spray.
  1. Add semisweet chocolate to a double boiler, and melt completely. 
  2. Once melted, add in half of the sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil. Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the pan. Mixture will be thick. Place in the freezer for 30 minutes.
  3. Add white chocolate to a double boiler and melt completely. 
  4. Add in remaining condensed milk, coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.
  5. When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.

Note: the melting can also be done in the microwave. I suggest melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth. 

(Go here for the printable recipe.)