Choc-walnut-Armagnac fudge from A Table in the Tarn: Living, Eating and Cooking in South-west France
The requirement for an after-dinner chocolate or petit four at Raynaudes is that it be intense, exciting - and just one mouthful. This is all those things, as well as being relatively quick and eas...
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Ingredients
- ½ tsp bicarbonate of soda
- 500 g dark chocolate (about 70% cocoa solids), chopped
- 125 g walnuts, toasted and roughly chopped
- 3-4 tbsp Armagnac
- 1 tbsp vanilla extract
- 398 g tin sweetened condensed milk
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