Parnell Chocolate Boutique
Kim at the Parnell Chocolate Boutique with chocolate denso.
Aucklanders, Heaven in a cup is waiting for you.
Chocolate Walnut Fudge
Chocolate Walnut Fudge
- 250g (1 cup) sugar
- 400g can of condensed milk
- 50g of butter
- 5ml (1 tsp) vanilla
- 115g plain chocolate, grated
- 75g (3/4 cup) walnuts
- Non Stick Baking Paper
Grease an 18cm square cake tin and line with baking paper.
Mix the sugar, condensed milk and butter in a heavy-based saucepan and heat gently, stirring occasionally until the sugar is dissolved completely.
Bring the mixture to the boil (stir continuously) and cook until it reaches 119 degrees Celsius*. Remove the pan from the heat and beat in the vanilla essence, grated chocolate and nuts. Beat until mixture is smooth and creamy.
Pour mixture into the cake tin, spread evenly. Leave to set in the fridge (a few hours).
*Or perform the famous fudge soft ball test (drop a few drops of the boiling fudge mixture into cold water. If it forms a ball it is ready).
This Orange Mousse recipe is one of my favourites. Thomas however took this dessert one step further by serving the mousse in brandy snap baskets and topping them with cream and grapes. I am a fan, Mmmmmmm, yes I am.
- 125g Sweet Dark Chocolate
- 4 Eggs – Separated
- Finely grated Zest of 1 orange (optional)
- Melt the chocolate in a bowl over simmering water (Don’t get any water in the chocolate!). Leave to cool a little.
- Beat the egg yolks into the chocolate one at a time. Fold in the orange zest.
- Whisk the egg whites to soft peaks, fold them into the chocolate.
- Put the chocolate mix into little pots/bowls, place in fridge and let them set, should take an hour or two.
Nice serving size for two people.*
Best of all it’s very easy to make.
*Maybe I was feeling a bit greedy/hungry the first time I made this. As Thomas suggests in his comment it works for 4 or 5 in the brandy baskets.
Thomas made these for the first time and they are prefect. I think he’s scared to try again..
- 300g butter, chopped
- 3/4 cup Baking cocoa
- 3 cups brown sugar, firmly packed
- 2 1/4 cups plain flour
- 3 eggs, lightly beaten
- 1/2 cup white Choc bits
- 1/2 cup milk Choc bits
- 1 x 200g block cooking chocolate, chopped
- 1/4 cup cream
- Grease a 20cm x 30cm lamington pan; line base and two long opposite sides with baking paper extending paper 5cm above edge of pan.
- Combine butter and cocoa in medium pan; stir over a low heat, until butter is melted. Add sugar, mix well. Remove from heat ; stir in sifted flour, eggs and choc bits. Pour mixture into prepared pan.
- Cook in moderate oven, 180C, for about 35 minutes, or unti just set. Cool in pan.
- Icing. Combine chocolate and cream in a small pan; Stir over a low heat until chocolate is melted. Transer to medium bowl. Cover, refridge, stirring occasionally, for about 20 minutes, or until icing is a spreadable consistency.
- Spread icing over brownie, refridge until set before cutting into squares.