Plant-based chocolate fudge with Dulce de Leche: luxury without compromise
There are sweets you buy, and then there are sweets you make because you know they’re special. This plant-based chocolate fudge with dulce de leche undeniably falls into the second category. With just three basic ingredients, you can create a delicacy whose texture and flavour are every bit as good as the most refined pralines from an artisanal chocolate shop.
The magic of Dulce de Leche
At the heart of this recipe is dulce de leche, made from condensed coconut milk. This Latin American speciality is created using a simple yet ingenious principle: prolonged heating transforms the sugars in the milk into a deep, complex caramel flavour with hints of toffee and butterscotch. The plant-based version, made with coconut milk, produces a surprisingly authentic result.
The preparation requires some patience but hardly any effort. Place an unopened tin of condensed coconut milk in a saucepan with enough water – the tin should be submerged by two centimetres. Bring to the boil and leave to simmer gently for two hours. Do you have a pressure cooker? Then you’ll be done in 45 to 60 minutes. The most important thing is to let the tin cool completely before opening it. What comes out is a golden-brown, creamy substance with a flavour that is simply addictive.
Three ingredients, endless delight
When it comes to the fudge itself, quality is more important than quantity. Choose a good, extra-dark chocolate with 70 or 80 per cent cocoa – this percentage ensures sufficient body and a deep chocolate flavour that contrasts beautifully with the sweet dulce de leche. A pinch of salt is the secret ingredient that brings out all the flavours and balances the sweetness.
It’s surprisingly easy to make. Heat the dulce de leche, chocolate and salt in a bain-marie – a gentle, indirect heat source that prevents the chocolate from burning or curdling. Stir gently with a spatula until everything has melted and has a glossy, satiny texture. Pour this mixture into a 20 by 10-centimetre cake tin lined with baking paper and leave to set for at least six hours. If you have the time, leave it to set overnight for the best texture.
A perfect finish
The finishing touch is a generous sprinkling of cocoa powder. First, sprinkle the top, then turn the fudge over and sprinkle the other side as well. Cut the whole thing into cubes measuring about 2.5 by 2.5 centimetres – just big enough to enjoy, just small enough to grab a second one. A final roll in the cocoa powder gives each cube a velvety-soft coating and stops them from sticking together.
The great thing about this fudge is that you can store it at room temperature in an airtight container. Although, once you’ve tasted it, chances are storing it won’t be an issue. The combination of rich chocolate, sweet caramel and that hint of salt creates a flavour explosion that proves plant-based really doesn’t have to mean compromising on taste.
chocolate fudge with dulce de leche
Equipment
- 1 wide cake tin 20 x 10 cm
- 1 sheet of baking paper
- 1 fine mesh sieve for dusting cocoa
Ingredients
- 320 g dulce de leche made from condensed coconut milk
- 250 g extra dark chocolate, chopped or broken into pieces 70 of 80%
- 1 pinch salt
- 1 el cocoa powder
Instructions
- Put the dulce de leche, the chocolate and the salt in a bowl and heat it in a bain-marie320 g dulce de leche , 250 g extra dark chocolate, chopped or broken into pieces, 1 pinch salt
- Stir with a spatula until the chocolate has completely melted and you have a glossy cream
- Line the tin with baking paper, pour the fudge mixture into the tin, cover and leave to set for 4 hours or longer
- Using a fine sieve, dust the top of the fudge with cocoa powder, turn the fudge upside down and dust the bottom with cocoa powder as well
- Cut the fudge into cubes of approx. 2.5 x 2.5 cm, sprinkle with cocoa powder again and toss the cubes so that they are coated with cocoa powder on all sides1 el cocoa powder
- Store the fudge in an airtight container at room temperature
