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Coconut Curry Fudge
SusieBirds in the Recipe Thread, October 9, 2010
Coconut Curry Fudge
(This was inspired partly by a post about fudge on the Passionate Homemaking blog, and partly by Theo Chocolate’s coconut curry chocolate bar.)
Suggested Cooking Instruments: Cuisinart or blender, muffin tin & papers or silicone muffin cups, double boiler set-up, whisk, measuring utensils, rubber spatula.
Ingredients:
* 12T (1.5 sticks) butter at room temp
* 3/4C unsweetened cocoa powder
* 3/4C honey
* 1/2tsp vanilla
* 1/2tsp each curry powder, allspice, nutmeg
* 3/4C shredded coconut
1. Set up a double boiler (a pot with boiling water, on med and a bowl that fits on top of it) and melt 1 stick of butter in the top bowl. When the butter has melted, add in the cocoa, spices and vanilla, and whisk until completely combined and fluid
2. In the bowl of your food processor or blender, put the remaining butter (in cubes) and the honey, then add the melted chocolate mixture. Blend until fully combined, then add the shredded coconut. Process for a few moments until fully mixed and the coconut has been chopped into little bits.
3. Spoon the mixture into the baking cups, filling each about half full, and top them with a few shreds of coconut. I used silicone muffin cups, which are great since you can keep reusing them.
4. Place them in the freezer until they are solid enough to be removed from the cups (2-3 hours). The texture will be stretchy and flexible, not crumbly like many fudges. If you’re using paper liners, just peel them away. The silicone cups you can gently flip inside-out until the fudge pops out. The fudge rounds need to be kept slightly cooler than room temp (I kept them in the fridge until about 10 mins before serving), or they’ll get softer than ideal.
These are large (and rich) enough to be cut into smaller bits to serve more people. I think they’d be excellent rolled into balls and dipped into chocolate to make truffles or something, but that will have to wait for next time.
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