Chocolate Fudge

INSTRUCTIONS

• 1
  First, prepare a mold (25 cm × 25 cm) and line it with cling film.
• 2
  Prepare a double boiler: Prepare 2 different-sized containers that fit into each other, but the bottom of the smaller container must not touch the bottom of the larger one – ideally a pot and a bowl (preferably glass or stainless steel). Pour a little water into the pot and bring it to a boil. Then reduce the heat to low and place the bowl into the pot – the bottom of the bowl must not touch the water. Place the chocolate and butter into the bowl and let them slowly melt over the hot steam.
• 3
  Meanwhile, heat a pan over medium heat. Roughly chop the nuts and, once 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 toasting in the pan.
• 4
  Once 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
  The finished fudge can be stored in the freezer, where it will last for approximately 1–2 months.