How to make Chocolate And Coconut Fudge - Dark chocolate cooked with coconut and condensed milk.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Dark chocolate (डार्क चॉकलेट), Dessicated Coconut
Cuisine : British
Course : Desserts
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British cuisine has always been a multicultural - a pot pourri of eclectic styles. However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world. Traditional British cuisine is substantial, yet simple and wholesome.
British cuisine today has a variety that wipes off the image of grey boiled meat. In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.
For more recipes related to Chocolate And Coconut Fudge checkout Chocolate Fudge Cake, Chocolate Cupcakes, Quick Chocolate Mousse, Microwave Eggless Chocolate Cake . You can also find more Desserts recipes like Chocolate And Prune Cake, Chocolate Kheer, Spicy Chocolate Mousse with Crumble, Pear Tarte Tatin.
Chocolate And Coconut Fudge Recipe Card
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Chocolate And Coconut Fudge Recipe
Dark chocolate grated 450 grams
Dessicated Coconut 1/3 cup
Unsalted butter 3 tablespoon + for greasing
Condensed milk 1 tin
Method
Step 1
Put chocolate in a large glass bowl. Keep the bowl over a deep non stick pan of boiling water, add butter and melt the two together.
Step 2
Lightly grease an aluminium tray and line the base with butter paper.
Step 3
Warm condensed milk in the microwave oven. When chocolate and butter melt, add warmed condensed milk and mix.
Step 4
Take the bowl off the boiling water and add desiccated coconut, (reserving some for sprinkling on top) and mix well.
Step 5
Pour the mixture into the prepared tray and tap the tray on the table top so that it spreads evenly.
Step 6
Sprinkle the reserved desiccated coconut on top.
Step 7
Once it cools down to room temperature keep it in a refrigerator to set.
Step 8
Cut into squares and serve. You can also wrap in butter paper if you want to store it for some days.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.