Creamy Cloud Fudge: A Decadent Delight

Ingredients

Fudge Base

• 200 g dark chocolate (70 % cacao), chopped
• 60 ml coconut oil
• 1 teaspoon pure vanilla extract
• ¼ teaspoon flaky sea‑salt

Whipped Cream

• 250 ml heavy whipping cream, chilled
• 2 tablespoons powdered sugar

Optional Toppings

• Toasted coconut flakes
• Fresh berries (raspberries, strawberries)
• Drizzle of caramel sauce

Instructions

Combining & Setting

1. Temper the Chocolate. Allow the melted chocolate to cool to about 45 °C (113 °F). This temperature is warm enough to fold in the cream without melting it, yet cool enough to prevent the mixture from becoming runny.
2. Fold Gently. Using a large spatula, add a third of the whipped cream to the chocolate and fold until just combined. Then incorporate the remaining cream in two additions, turning the bowl gently to preserve air bubbles.
3. Portion the Fudge. Spoon the airy mixture into four individual ramekins or a single 8‑inch square pan. Smooth the tops with the back of a spoon; a uniform surface helps the fudge set evenly.
4. Chill to Set. Place the ramekins in the refrigerator for 25‑30 minutes, or until the fudge feels firm to the touch but still yields slightly under gentle pressure. This short chill locks in the airy structure while keeping the center melt‑in‑your‑mouth.