Portion/Yield:Makes approximately 600ml
I love this recipe!! It’s brilliant, no additives or preservatives. My mother gave this recipe to me, it’s the perfect alternative to shop bought versions. Add toasted hazelnuts or rum soaked raisins for a twist.
I keep the chocolate fudge spread in a sterilised jar in the fridge for up to one week. Makes brilliant toppings and fillings for cakes and cupcakes and even works a treat on toast.
I have included cooking instructions for both conventional and thermomix cooking, so there is no reason not to have a go at making this little gem of a recipe.
Ingredients & Method
- 200g caster sugar
- 30g corn flour
- 30g cocoa powder
- 24ml strong espresso coffee
- 340ml water
- 45g unsalted butter
- pinch of salt
Measure all the ingredients into a medium size saucepan.
Stir over medium heat until the mixture starts to boil, turn the heat down and cook while stirring all the time for 12 minutes.
Cool the mixture completely before using, keep refrigerated in clean sterilized jars for up to one week.
Measure all the ingredients directly in to the TM bowl.
Set the timer for 16 minutes, 100°C, speed 4.
Once cooked, turn the speed to 8 for 30 seconds for a smooth finish.
Pour the hot mixture into a clean container or sterilised jars, cool and keep refrigerated until needed. Up to one week maximum.
Add 100g crushed toasted hazelnuts to the mixture, this makes a delicious chocolate and nut spread for sandwiches or cakes. Alternatively soak 80g raisins in a mixture of dark rum and coffee for one hour. Drain the raisins, squeeze them to remove any access liquid, lightly chop the soaked raisins and fold into the warm chocolate spread before cooling.