Silken Chocolate Walnut Fudge
by Lisa Starr of Lisa Star . Com
You're four ingredients - and approximately 3 minutes - away from the most decadently delicious, melt-in-your-mouth, chocolate walnut fudge. Talk about the sum being far greater than the parts. Serve with a mysterious smile and wait for diners to identify the source of the velvet-like texture. Never before has humble tahini (sesame seed paste) been put to more indulgent use, and the fact that these sublime squares are parve, gluten-free, and vegan only adds to their serving appeal.Make ahead of time and keep refrigerated or even frozen and serve directly from cold storage.Perfect for winter dining - they tend to melt in summer - and the ultimate, cold weather pick-you-up.
SILKEN CHOCOLATE WALNUT FUDGE
1 cup tahini (sesame seed) paste
200 g dark chocolate (60% is strongly advised)
3 tablespoons honey
Generous pinch Maldon salt
Toasted walnuts (or nuts of choice)
1: Melt tahini (sesame seed paste), chocolate and honey together over low heat in a small pot or microwave on 80% for 1 minute.
2: Stir in a generous pinch of Maldon salt and nuts.
3: Scrape mixture into a small pan - you don't want squares to be too thin - and scatter over a few extra walnuts then place in the fridge to set completely.
4: Cut into squares and keep refrigerated/frozen till ready to serve.COOK'S NOTES: Be sure to heat over low heat or for minimal time in the microwave. If you over-heat the tahini thickens too much and chocolate gets grainy. Rather heat for 1 minute and then remove from heat and stir till shiny and smooth. Any nut is delicious here but is best toasted. You can also add cranberries for fruity appeal. Peanut butter is a replacement for tahini but won't produce the same, silken mouth-feel. Maple syrup can be used in place of honey if serving strict vegans. I use an 18 cm x 22 cm pan as I don't want the mixture to be too thin. You want thick, chunky squares. Makes more than you'd expect and keeps perfectly….provided you can resist them!
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