Chocolate Fudge

INSTRUCTIONS

• 1
  First, prepare a mold (25 cm × 25 cm) and line it with cling film.
• 2
  Prepare a double boiler: Get 2 containers of different sizes that fit into each other, but the bottom of the smaller container does not touch the bottom of the larger one – ideally a pot and a bowl (preferably glass or stainless steel). Pour some water into the pot and bring it to a boil. Then reduce the heat to a low setting and insert the bowl into the pot – the bottom of the bowl must not touch the water. Place the chocolate and butter in the bowl and let them slowly melt over the hot steam.
• 3
  Meanwhile, heat a pan over medium heat. Coarsely chop the nuts and when the pan is hot, add them and dry roast, stirring constantly, for 3–4 minutes over medium heat. Then turn off the heat and let the nuts finish roasting in the pan.
• 4
  When the chocolate has melted, turn off the heat, add the nuts, coconut milk, and vanilla extract to the chocolate, and mix everything thoroughly.
• 5
  Pour the chocolate mixture into the prepared mold and place it in the freezer for at least 4 hours. After the specified time, cut the fudge into desired pieces and serve.
• 6
  You can store the finished fudge in the freezer, where it will last for about 1–2 months.