Ingredients
Makes: 20
FUDGE
CHOCOLATE
Method
- Set aside a tray of egg moulds, or any other shape you like.
- For the fudge, place the ingredients in a small saucepan and heat on low, stirring until well combined and smooth. Remove from the heat.
- For the chocolate, set up a double-boiler by filling a saucepan a third full with water and bring to the boil. Turn down to a simmer. Set a heatproof bowl over the saucepan and add the cocoa butter, melting it slowly.
- Once completely melted, add the maple syrup and whisk to combine. Keep it on the heat, whisking until the ingredients are completely combined and smooth, about 2 minutes.
- Carefully take the bowl off the heat and slowly whisk in the cacao. Keep whisking until smooth, before adding the vanilla and finally adding the almond butter.
- Carefully, put 1 teaspoon of the chocolate at the bottom of each mould. Refrigerate for 5 minutes.
- Remove the chilled moulds and spoon in 1 teaspoon of fudge mixture. Again, refrigerate for around 5 minutes.
- Remove the moulds from the fridge and spoon enough chocolate to fill each mould. Refrigerate for about 20 minutes or until the chocolate is set.
- Remove the eggs from the moulds and refrigerate. Repeat with any remaining mixture. These will keep in an airtight container in the fridge for around 1 week.
