Chocolate Moments

These are most heavenly, the fudge filling takes a bit of time but is so easy even so. The biscuits are not too sweet which balances the fillings sweet taste. I have used half milk and half dark chocolate as well in the filling, but prefer the deeper chocolate flavour of using all dark chocolate. Have a go both ways and see which you prefer.


Chocolate Moments Recipe

For the fudge filling:
85g clear honey
100ml coconut milk
170g dark chocolate, broken into small pieces
40g butter

Place everything in a heatproof bowl over a pan of simmering water and leave to melt together for about 20- 30 minutes, check the pan doesn't boil dry. Stir once after the butter has melted. This can be done in the slow cooker and left for 2 hours on medium or low heat. If you do it in the slow cooker, don't add the butter until the 2 hours has elapsed. Melt it first then add to the mixture.
Use a ballon whisk to beat the mixture together , do this for about 5 minutes.
Pour into a shallow dish and place in the fridge for at least 4 hours before using.
Any fudge filling leftover will keep in the fridge for a week.

For the biscuits:
200g soft butter
180g plain flour
20g cocoa
50g cornflour
50g icing sugar
1/2 tsp vanilla extract

Cream the butter with an electric mixer or put everything in a food processor and mix together to form a soft dough.
If using a hand mixer, sift the flours, cocoa and sugar together and add to the butter in 2 lots. Whisking both times to make a soft dough.
Preheat the oven to 170C/ gas mark 3 and place a sheet of baking paper on two large baking sheets.
Roll walnut sized pieces of the dough between your hands, it will be very soft so do this quickly. Press down with the flat of your hand and bake for 12-15 minutes in the oven, don't overlook them or the cocoa will turn bitter if it burns.
Allow to cool then sandwich 2 biscuits together with the fudge filling, I use about a teaspoon for each one.