Chocolate Cream Cheese Fudge
6 oz (170 g) semisweet chocolate chips
6 oz (170 g) cream cheese at room temperature
2 Tbs (30 ml) milk or cream
4 cups (1 L) sifted powdered (confectioner's) sugar
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt
1 cup (250 ml) coarsely chopped walnuts, peanuts,
or pecans (optional)
Melt the chocolate chips in a saucepan set over simmering
water.
Meanwhile, beat the cream cheese and milk in an electric mixer
until smooth. Beat in the sugar 1/2 cup (125 ml) at a time
until smooth.
Blend in the melted chocolate, vanilla, salt, and optional
nuts.
Press into a well buttered 8- or 9-inch (20 or 23 cm) square
baking
pan and refrigerate overnight or until firm. Cut into 1-inch
(2.5 cm)
squares before removing from the pan. Makes about 64 squares.
Bon
appetit from the Chef at World Wide Recipes
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