Cauliflower and dark chocolate melting fudge

Ingredients

• 750 g fresh cauliflower
• 150 g 74% cacao dark baking chocolate
• to taste flaky sea salt

Method

1. Line an 18 cm square baking pan with parchment paper, leaving an overhang to make it easier to unmold. Finely chop the dark chocolate so it melts quickly on contact with the hot cauliflower.
2. Remove the leaves and the large core from the cauliflower, break into evenly sized florets, then rinse and drain them thoroughly. A uniform size ensures even cooking.
3. Place the florets in a steamer basket over simmering water, cover and cook for 18 to 22 minutes. They are ready when a knife glides through the stems with no resistance and the florets begin to soften and collapse.
4. Drain the cauliflower immediately and let it steam off for 2 to 3 minutes without letting it cool down. This step reduces excess moisture and helps the fudge set firmly.
5. Transfer the still steaming cauliflower to a heatproof blender, add the chopped chocolate and pulse, then blend continuously for 60 to 90 seconds. Keep the lid vent slightly open and cover it with a kitchen towel to let the steam escape. Scrape down the sides if necessary and continue until you have a perfectly smooth, glossy and thick mass with no visible grains or lumps; do not add water, milk, cream or any other liquid.
6. Add the flaky sea salt if desired, pulse a few times to distribute it, then immediately pour the mixture into the pan. Smooth with a spatula and tap the pan lightly on the counter to remove any air pockets.
7. Let cool for 20 minutes at room temperature, then cover and refrigerate at 4 °C for at least 2 hours 30 minutes. The fudge is ready when the surface is matte and a gentle press with a finger leaves only a faint mark.
8. Unmold by pulling up on the parchment paper, remove the paper and cut with a knife that has been warmed and then wiped completely dry. Clean the blade between cuts for clean edges, then let the fudge soften for a few moments before serving.

Nutrition

Per serving

Energy

152.7 kcal

Protein

2.8 g

Carbohydrate

15.05 g

Fat

8.48 g

Fibre

3.39 g

Calcium

37 mg

Iron

1.2 mg

Magnesium

41.21 mg