Chilli chocolate fudge recipe

1. Grease and line a 20cm square baking tin with nonstick baking paper, leaving an overhang.
2. Melt the white chocolate in the microwave in 20-sec bursts, stirring between each. Stir in the vegetable oil. Set aside over a pan of just-boiled water.
3. Put 200g of the dark chocolate in a heatproof bowl with the milk chocolate, the condensed milk, chillies and salt. Heat on full power* for 1 min 40 secs, stirring every 20 secs, until almost melted; stir to finish melting (you may not need all the time). Quickly tip this into the tin and level with the back of a spoon.
4. While still warm, spoon over the melted white chocolate, trailing off a little to create ghost shapes, then accentuate the tails further by gently dragging with a cocktail stick (don’t go too deeply into the fudge). Tap the tin to level, then chill for 3-4 hrs (or overnight) until set.
5. Remove the fudge from the tin. Melt the remaining 25g of dark chocolate, place in a piping bag and pipe eyes and mouths onto the ghosts; chill for 15 mins. Scatter with extra crushed chillies, if you like, then cut into 49 pieces (7 x 7 rows). Will keep for up to 5 days in an airtight container in the fridge.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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