Phenomenal chocolate fudge without any fuss? You bet! If you're a chocolate fudge lover, I'm confident you'll love this very easy chocolate fudge recipe. For me, I believe this is the best chocolate fudge I’ve ever eaten (or made) because it delivers on both texture and deep chocolate flavor without the typical head-swimming sweetness. Its method also eliminates the fussiness traditional fudge calls for. As always, a good chocolate choice is key, which is why I always provide the exact chocolate I use in the recipes on my channel.
My Parisian Chocolate “Fooj” is significantly lower in sugar and the ingredients (and chocolate choice!) work in perfect harmony here to deliver a rich and smooth dark chocolate fudge with great flavor and balanced sweetness.
I call this my Parisian Chocolate “Fooj” because the recipe is inspired by the recipe of my friend Matthieu in Paris, plus its deep chocolate flavor and toned-down sugar is representative of the French’s penchant for chocolate over very sweet things. One evening while at Matthieu’s parents’ home for dinner, he served two small squares of his homemade "fooj" with our coffee (I had to ask him several times what he was saying, not realizing he was pronouncing the English word “fudge.”)
Thanks for watching! All my recipes are thoroughly tested exactly as presented in my videos so that you can easily replicate them. All photos are my own and represent the exact product you see created in the video. However, if you have any problems or need more help or are just curious about anything regarding the recipe, please ask any questions or submit comments and I’ll be glad to answer them to help you keep learning more.
Chef Zach
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Ingredients:
3 cups (400 g) dark chocolate (preferably high-quality couverture chocolate near 70% cacao)
I use Valrhona Guanaja 70% in this recipe and it's perfect here. This is the chocolate I highly recommend for this recipe).
2 Tbsp + 2 tsp (40 g) unsalted butter
1¾ cups (406 g) heavy cream
2 Tbsp (24 g) turbinado sugar
1/4 tsp fleur de sel sea salt
2 tsp (10 ml) pure vanilla extract
3/4 cup (75 g) toasted nuts of your choice, coarsely chopped (optional)
Tips & Extras:
Turbinado sugar is best known under the brand name “Sugar in the Raw.”
The “fooj” is a bit softer at room temperature than traditional fudge, so I like to keep it stored refrigerated until served. Its texture is amazing, so with a slight chill it’s wonderful. It’ll do fine at room temp for a little while as long as your room isn’t too warm. You can dust it with a little cocoa powder or confectioners’ sugar or lightly dredge it in a mixture of equal parts sugar and instant espresso powder.
The “fooj” can be frozen for long-term storage if wrapped well.
I wanted to use pecans because they are traditionally added to the fudge I grew up around, but I was hesitant because they can add to a fudge's already over-the-top sweetness. However here, because this fudge’s richness depends on the dark chocolate not on sugar, the slight sweetness of pecans is a perfect match. But you can use any one, or a mixture of, your favorite nuts. Toasting them first gives them deeper flavor. Of course, nuts are optional.
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Негізгі бет EASY Dark Chocolate Fudge Recipe - Parisian Chocolate “Fooj” (Lower Sugar No Thermometer)
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