White Chocolate Fudge
WHITE CHOCOLATE FUDGE
- 8 ounces white chocolate
- 1½ teaspoons coconut oil
- ¼ cup dried fruit of choice (apricot, candied ginger/orange, cherries, cranberries, chopped or sliced, if large)
- ¼ cup nuts or seeds
Preheat oven to 350 degrees Fahrenheit.
Toast the nuts/seeds on a rimmed baking sheet until fragrant and turning lightly golden on the edges, about 6 minutes. Transfer to a cutting board and roughly chop them.
Brush the cavity of a snowflake mold (or mold of choice) with coconut oil. Set aside.
Pour a couple inches of water into the bottom half of a double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a rubber spatula.
Stir in the oil until evenly blended.
Immediately pour chocolate into mold. Sprinkle with dried fruits and nuts or seeds.
Allow chocolate to set for 2 hours or until firm. Remove from mold.