Canterbury Cream is a Swiss Chocolate Liqueur, it is a NZ product
- 360g dark cooking chocolate
- 2 tablespoons butter
- 1 1/2 cups icing sugar
- 1/2 cup Canterbury Cream liqueur
- 3/4 cup dark chocolate chips
- 1 tablespoon butter
- 2 tablespoons Canterbury Cream liqueur
Melt the chocolate with the butter until it is soft enough to stir smooth. Be careful not to overheat. Mix the Canterbury Cream into the icing sugar and stir well. Add the chocolate mixture to the sugar mixture and stir until smooth. Pour into a greased and lined tin (I used a round cake tin as that was all I had).
Topping: melt the chocolate chips and butter together and stir until smooth. Stir in the Canterbury Cream and spread over the top of the fudge. Chill until firm enough to cut. This fudge needs to be refrigerated as it softens in room temperature.