Chocolate fudge recipe from the inclusive world of Dame Fandango

péché mignon | awesome chocolate fudge sauce

Serves 4-6

I didn't ever think that anything dairy free would taste as great as my old chocolate fudge sauce recipe, but this is just as yummy and has even fooled faithful fans of the original dairy version! Not only that, but this is incredibly quick, easy to make and can be altered for a multitude of lovely treats.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

4 oz (100g) 70+% dark chocolate, such as Green and Black's, broken into squares
2 oz (50g) of dairy-free margarine (1/10th of a tub is an easier way to think about it without having to weigh it!)
2 tbsp icing sugar (you can add more if you'd prefer an ultra sweet version)
1 tsp coffee granules
2 tbsp water
4-6 tbsp rice milk – depending on the pouring consistency you want

Optional:

Tsp alcohol of your choice.

Method...

Heat the margarine, coffee granules, water and chocolate in a pan.
Stir continuously until completely melted.
Sift in the icing sugar and stir well. Add the rice milk and stir in.
You can now either use it as a hot sauce or, once it has cooled, you can pop it in the fridge, which will help it to set.

Maybe serve with...

Serve hot, poured over icecream or the poached pears. Serve cold with a fruit salad. You can even add chopped fruit to the mixture and a little alcohol before chilling.

For those able to eat dairy ...

Use butter, but you will need far less. I would say approximately half the quantity. If you wanted to make it into a thinner, richer sauce, add double cream.

If you have chocolate leftover, see the divine chocolate pots, Maggie B's chocolate cake or poached pears. If you have margarine left, see the apple crumble, the divine chocolate pots, the poached pears, plan b buttercream, toasted oat and raisin cakes, and the banana and walnut Welsh cakes.

If you have enjoyed this recipe, please consider making a donation to Ukuthasa