Recipe: Mocha Coconut Fudge

Satisfy your sweet-tooth with richness of chocolate, coffee and coconut in these little bites of heaven.

Ingredients:



Method:

•  Line a square cake tin with butter paper and grease lightly with oil.

•  Chop the dark chocolate into small cubes and melt it over a double boiler or in the microwave, stirring at regular intervals until it becomes creamy.

•  Add half a can of condensed milk, vanilla essence and coffee powder to the melted chocolate and mix thoroughly.

•  Pour the dark chocolate mixture in the prepared cake tin and freeze for half an hour to allow it to settle.

•  Chop the white chocolate into small cubes and melt it as prescribed above.

•  Add the remaining half of the condensed milk and coconut essence and mix thoroughly.

•  Pour the white chocolate mixture over the frozen slab of chocolate.

•  Sprinkle coconut shavings as desired.

•  Refridgerate the fudge for 60 to 90 minutes, or until it sets completely.

•  Dip a sharp knife in hot water and cut the fudge into small squares for serving. Your desert is now ready.

Seemi Aamir is a part-time teacher and mother of three who spends much of her free time trying out new recipes and creating her own

Published in The Express Tribune, Ms T, May 4^th, 2014.