Deluxe Cake Batter Fudge
Prep time: 
Total time: 
Yield: 1 (9 by 13-inch) pan of fudge, or about 60 (2-inch) pieces of fudge
  • 1 (14 oz/400 ml) full-fat canned coconut milk, chilled in the fridge overnight
  • 3 lbs (1.36 kg) Chocoley White Chocolate, coarsely chopped
  • 2½ teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 teaspoon butter extract
  • 1 pinch fine sea salt, pulverized into powder using a mortar and pestle (optional, to help cut the sweetness of the white chocolate)
  • 1 cup (140 g) Chocoley Dark Chocolate, coarsely chopped
  • 1 cup (60 g) unsweetened flaked coconut, toasted and cooled
  • 1 cup (115 g) slivered almonds, toasted and cooled
  1. Once the coconut milk has chilled overnight, open the can from the bottom and drain off the thin, watery liquid. Scoop the waxy portion into a large bowl and beat with a handheld electric mixer until smooth. Set aside for now.
  2. Line a 9 by 13-inch baking dish with 2 pieces of parchment paper so that the paper hangs over all 4 sides (so the fudge can easily be lifted out of the pan).
  3. Melt the white chocolate until smooth in a microwave or double boiler, and then cool slightly. Slowly drizzle ½ cup of the melted chocolate into the whipped coconut cream mixture while whisking constantly, and then slowly drizzle in another ½ cup. Once 1 cup of the melted white chocolate mixture has been incorporated into the whipped coconut cream, add the remaining melted white chocolate and stir until smooth. Stir in the 3 extracts and the sea salt.
  4. Cool the white chocolate mixture until lukewarm, and then fold in the dark chocolate, coconut, and almonds.
  5. Pour the mixture into the prepared pan and spread it out evenly. Cool to room temperature, then cover the dish with plastic wrap and refrigerate overnight before cutting and serving.
  6. Once chilled overnight, cut the fudge into 1 or 2-inch squares; store it stacked in single layers between wax paper in a sealed contained in the fridge.
  7. Let the fudge sit at room temperature for 10 minutes before serving.
Recipe by An Edible Mosaicâ„¢ at