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Baci fudge slice
Baci fudge slice
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Prep Time:
60 minutes
Cook Time:
12 minutes
Total Time:
72 minutes
Decadent hazelnut chocolate slice with luscious ganache topping.
Ingredients:
  • 125g choc ripple biscuits
  • 2 x 143g packet Baci Perugina Original Dark Chocolates, unwrapped
  • 50g butter, melted
  • 395g can sweetened condensed milk
  • 250.00 ml vanilla marshmallows, halved
  • 200g block milk chocolate, chopped
  • 200g block dark chocolate, chopped
  • 1 1/2 x 200g block dark chocolate, chopped
Instructions:
  • Prepare a 6cm-deep, 19cm square cake pan by greasing it and lining the base and sides with baking paper, extending the paper 2cm above the edges of the pan on all sides. In a food processor, blend biscuits and 3 Baci chocolates into fine crumbs. Add melted butter and blend until combined. Press the mixture firmly over the base of the pan and refrigerate.
  • In a saucepan over medium heat, combine condensed milk, marshmallows, milk and dark chocolate. Stir constantly for 10 minutes until melted and smooth. Pour the mixture over the biscuit base and smooth the top. Press 10 of the remaining Baci chocolates into the mixture. Chill in the refrigerator for 4 hours before serving.
  • Create a decadent ganache by combining chocolate and cream in a microwave-safe bowl. Microwave for 1 minute on HIGH, stirring halfway through with a metal spoon until velvety smooth. Spread the ganache over the fudge layer and top it with sliced Baci chocolates. Let it set for 2 hours, then cut into squares and serve.

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