This recipe is so decadent! And the great thing is it lasts for months in the fridge. Great treat to have on hand and healthy with the bee pollen added.
Ingredients
- 50g butter
- 155g evaporated milk
- 375g castor sugar
- 2g salt
- 280g dark chocolate
- 100g hazelnuts
- 3 tbsp Irish whisky
- 6 tbsp Irish Baileys cream
- 1 tbsp ground coffee granules
- 2 tbsp dried bee pollen granules
Method
- Toast the whole hazelnuts over a high heat in a dry pan until golden brown but not burnt. Cool and lightly crush in a food processor or put them into a plastic bag and crush with a rolling pin.
- Boil butter, milk, sugar, salt, whiskey and Irish Baileys over medium heat for 4-5 minutes, stirring constantly with a wooden spoon.
- Stir through the chocolate and coffee until it starts to thicken
- Fold in the hazelnuts and pour into a loaf tin lined with non-stick baking paper. Smooth with the back of a spoon and sprinkle over the crushed bee pollen granules. Slightly push down with the back of a dessert spoon. Cover with cling film and place in the fridge to set for a couple of hours.
- Cut into small squares and serve with a nice cup of coffee. Store this fudge in an air-tight container in the fridge and it will keep for months.
This recipe was created by Chef - Michael Daly
