Welcome back to another lactose free recipe. This week I am sharing with you a delicious dark chocolate and orange fudge recipe that is in the shape of adorable geometric hearts.
The dark chocolate itself can be quite overpowering if you are not a dark chocolate lover. However, when the orange zest and flavouring is added the taste mellows out into one fantastic dessert. The addition of the orange is the perfect accompaniment to the bitterness of the dark chocolate.
This recipe showcases two new lactose free chocolate products from the brand Sweet William. I did have to specially order the dark and white chocolate directly from their website as it was not available in stores.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
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Chocolate Orange Fudge
- Decorating
Instructions
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Chocolate Orange Fudge
- Place the geometric heart moulds onto the baking trays.
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Place the coconut condensed milk, sugar, glucose, and margarine in a saucepan.
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Place it on a low heat and stir. The mixture will look a little strange at first. Keep stirring until the margarine has melted and the sugar has dissolved. You will be able to tell when the sugar has dissolved by the sound of the spoon scraping against the bottom of the saucepan. It won’t have that gritty sound.
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Increase the heat to a medium until the mixture has thickened slightly and the mixture starts to bubble. Decrease the heat and place it on a low heat.
- Cook for ten minutes while continuously stirring. There is a danger of the sugar burning so the stirring is important.
- Add the zest and a few drops (5 to 8) of the orange oil and stir thoroughly.
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Add the dark chocolate to the mixture and turn off the heat.
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Stir until the chocolate has been completely melted into the mixture.
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Pour the fudge into the moulds. Tap the tray a few times to release any air bubbles.
- Leave the fudge to set for 30 minutes.
- Place the fudge to completely set in the fridge for at least eight hours. Decorating
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Gently take the fudge hearts out of the moulds. And place back onto the baking trays.
- Place the fudge back in the fridge white you melt the chocolate.
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Place a handful of the white chocolate pieces into a microwave proof bowl.
- Place in the microwave for twenty seconds. Stir using a metal spoon.
- Place back in the microwave for another twenty seconds. The mixture should have melted slightly. Stir until the rest of the lumps have melted through. The residual heat should be enough to finish melting the other lumps.
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Add in several drops of the orange oil-based food colouring. It must be oil. Normal gel or water colourings will affect the chocolate and it won’t be pleasant.
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Stir well until the chocolate is now lovely and orange.
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Spoon the chocolate into the piping bag. My trick is to place the bag into a glass to keep the bag standing up.
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Cut a small amount off the piping bag tip so it creates a small hole. Grab the fudge out of the fridge and drizzle the chocolate over one side of the hearts.
- Sprinkle some sprinkles over the top of the chocolate.
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Place two of the pearls on top.
- Place the fudge back into the fridge until you are ready to serve it.
- Congratulations you have now made chocolate orange fudge.
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Serve , devour and enjoy.
