Monday, 8 December 2014

Triple Chocolate Cookie Fudge

Smooth and creamy chocolate fudge filled with chewy chocolate chip cookies and dark chocolate chips. Easy to prepare and even easier to eat!

Triple Chocolate Cookie Fudge

With the upcoming holidays (I know, I think way ahead), I’ve been trying to brainstorm easy chocolate recipes to make for my friends and family come December. Nothing boring or plain like regular fudge, but still something easy and quick enough to whip up when a quick fix is needed! 



I felt like a little cookie action was much needed. Cookies - in particular chewy cookies are my second soulmate after all. I got to experimenting in the kitchen yesterday morning and this is what happened. A giant, thick triple chocolate cookie concoction in the form of fudge.


Triple Chocolate Cookie Fudge

The great thing about this recipe is how SIMPLE it is to whip up. Start with an easy, four ingredient fudge base. Simply melt the chocolate, butter and sweetened condensed milk together then sift in the icing sugar. Pour into a pan. Simple, thoughtless, and quick. All thats left to do is to stir in the extras. 

The best thing is that you can literally put anything that catches your fancy in. So let your imagination run wild! The fudge base firms up well, but still melts in your mouth. It’s heaven.

Triple Chocolate Cookie Fudge

The entire fudge square tastes and looks like any chocolate lover's dream. A simple medley of soft chocolate fudge, chewy cookies chins, and pretty little chocolate chips on top.

The recipe comes together fairly quickly, but the hardest part is waiting the two hours for the fudge to chill and set up. It’s torture, but so worth the wait.


Prep Time: 20 minutes
Chill Time: 2 hours
Serves: 20 squares

Ingredients

400g milk chocolate (about 50% cocoa solids)
397g can Carnation Condensed Milk
25g butter
100g icing sugar
dark chocolate chips
mini chocolate chip cookies

Method

Break or chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter. Melt the ingredients gently over a low-medium heat, stirring occasionally until smooth and silky. (Alternatively melt in the microwave in 10-20 second bursts, stirring frequently).

Sieve in the icing sugar and mix thoroughly (you can use an electric whisk if you like). Using a spoon, stir in cookie pieces. Press the fudge into the tin, smooth over the top with the back of a spoon. Press the dark chocolate chips into the surface.

Chill in the fridge for 1 hour until set, cut into squares. Store in an airtight container in the fridge for up to 2 weeks.