These rich, dark chocolate fudge pieces make classic petit fours or wonderful sweet treats. Simon Hulstone's chocolate fudge recipe should make 24, which is enough to round off a large dinner party or to keep on hand in an airtight container for a few days to keep your inner chocoholic at bay
Method
1.
Begin this chocolate fudge recipe by greasing a baking tray and lining with parchment or silicone paper
2.
Place the cream, sugar and glucose into a heavy-based saucepan. Bring to a soft boil until the mixture reaches 120°C on a food thermometer, trying not to stir or shake the pan
3.
Add the butter and return to a soft boil until the temperature reaches 120°C again
4.
Remove from the heat and stir in the chocolate until it is completely dissolved
5.
Pour the chocolate fudge mix into the baking tray and allow to set for 30 minutes. Cut the fudge into cubes and serve
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