Coconut Mocha Fudge

I used to be a Starbucks junkie.  At college, there was a Starbucks right below our library (that was definitely not a coincidence).  I would usually get a caramel macchiatto, what ever that means, but sometimes I would branch out and try their newest flavor combination such as the white chocolate mocha and green tea latte. The last time I went to Starbucks was to try their new salted caramel mocha and to be honest, I wasn't really that impressed.  I haven't gone back to Starbucks since then and probably won't any time soon, but I have always been a fan of their flavor combinations and looked to recreate them at home.

When I saw Jessica's recipe for coconut mocha fudge, I was reminded of Starbucks' toasted coconut mocha.  I'm a sucker for toasted coconut and whipped cream, and I had some left over coconut chips from a fish dinner I had made a few weeks ago.  I knew this was a winning flavor combination and I resigned to try to make my first batch of fudge.

I think the most valuable piece of equipment in my kitchen is my double boiler.  It's perfect for melting chocolate without scalding it and slowly warming butter and milk without burning it.  A shatter proof bowl over a pot of water works fine as well (and so does melting it in the microwave), but I feel a double boiler is just as effective and easy to use.

The coconut will crisp up in the oven in about 3 minutes.  Don't leave it in the oven for too long or else you will lose a lot of the flavor.  I'm giving you this warning because I actually had to throw my first batch of toasted coconut out...and my second.  Seriously.

The coconut flavoring I found at Chef Central, but it's the same kind of flavoring you put in candies and chocolates.  I'm sure they sell them in places like AC Moore and Michael's.  And you could also use coconut extract, just be sure to double the amount called for in the recipe since the candy flavoring is much more concentrated than the extract.

Working with chocolate can be incredibly frustrating.  It's finicky and will change its consistency while your back is turned.  However, it's chocolate, so no matter what happens (unless you burn it), it's going to taste delicious.  The coconut in the white chocolate and the coffee in the chocolate is a delicious combination, and the toasted coconut on top is a nice touch.  However, I think next time I'm going to use milk chocolate and a little less espresso powder - the semi-sweet chocolate was a little too bitter for my taste.  Everyone raved about this dessert and I'm excited about discovering new flavor combinations so I can continue to feed my friends fudge.  Sorry not sorry ;).  I did get them to sign up for some boot camp classes with me, though!  Remember, it's all about balance!

Mocha Coconut Fudge

Yield: 1 8x8in pan

Prep Time: 2 ½ - 3 hours (including chilling time)

Ingredients

-                1 (12 oz) bag chocolate chips

-                1 (12 oz) bag white chocolate chips

-                1 (14 oz) can sweetened condensed milk

-                1 tbsp espresso powder

-                1 tsp vanilla extract

-                ½ tsp coconut candy and baking flavoring

-                ½ c flaked coconut (coconut chips), toasted

Directions

Grease the sides and bottom of a 8x8 in pan with cooking spray. 

Add semisweet chocolate chips to a double boiler and melt completely.  Once melted, add the vanilla extract and espresso powder.  Add in half of the sweetened condensed milk.  Pour the milk chocolate into the 8x8 in pan and place in the refrigerator for 30 – 60 min.

Clean out the bowl of the double boiler and melt the white chocolate.  Add in the remaining sweetened condensed milk and the coconut flavoring and stir until combined.  Remove fudge from refrigerator and pour melted white chocolate on top, spreading evenly.  Top with toasted coconut and chill completely in refrigerator for 60 – 90 minutes. 

Adapted from How Sweet Eats

Note: This post is not meant to promote Starbucks in any means, it's just a reflection of my feelings for this particular store.  

Posted by Ali B at 10:01 AM