Devilishly Delightful Chocolate Hellfire Fudge
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Why I Love This Recipe
The fiery kick in this fudge comes from the addition of cayenne pepper, a nod to the ancient Aztecs who were the first to combine chocolate and chili peppers, creating a spicy and decadent treat fit for royalty.
Ingredients You'll Need
1 cup (175g) semisweet chocolate chips
1/2 cup (120ml) full-fat coconut milk, divided
1/4 cup (60ml) maple syrup
1/4 cup (55g) coconut sugar
2 tablespoons cocoa powder
1 teaspoon ground cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon vanilla extract
Directions
Line a 8x4-inch loaf pan with parchment paper, allowing some overhang on the sides for easy removal later.
In a small saucepan, combine the chocolate chips and 1/4 cup of the coconut milk. Heat over low, stirring frequently, until the chocolate is completely melted and the mixture is smooth.
Remove the saucepan from heat and stir in the remaining 1/4 cup of coconut milk, maple syrup, coconut sugar, cocoa powder, cayenne pepper, cinnamon, ginger, salt, and vanilla extract. Mix until well combined and the sugar has dissolved.
Pour the fudge mixture into the prepared loaf pan and smooth the top with a spatula.
Refrigerate for at least 2 hours, or until the fudge is completely set.
Once set, use the parchment paper to lift the fudge out of the pan and onto a cutting board.
Cut the fudge into 1-inch squares or desired shapes.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
Pairs Well With
A refreshing glass of chilled horchata or a creamy almond milk for a delightful contrast.
Questions, Comments & Reviews
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