CHOC FUDGE PIE RECIPE RECIPES

Steps:

• Set the slow cooker to low (we used a 6-litre cooker). Tip in the condensed milk, both chocolates, the sugar, vanilla and a pinch of salt. Cook for 1 hr, stirring well with a spatula every 15 mins to combine and scrape off any bits that start to stick to the bowl, until thick and smooth. Oil a 20cm square tin, then line with baking parchment. Pour the fudge mixture into the tin and chill for 4 hrs.
• Cut the fudge into 36 squares using a sharp knife. Will keep in an airtight container in the fridge for three days.

Steps:

• Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted. (Alternatively, melt in the microwave, stirring the chocolate every 20 secs so it doesn’t burn.)
• Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mash with a spatula to combine (this will prevent you covering the work surface in icing sugar), then whisk with a hand mixer until smooth.
• Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth, and use to ice your chosen cake immediately. Will keep in the fridge for up to a week, but remove an hour before using to bring it back to room temperature, and beat well.