I want to wish you all a happy holiday season and thank you for your readership, for trying our dishes and for buying our book (in English and in French)! Hope you enjoyed this year of recipes, we have many more coming to you in 2015. Stay happy and healthy.
Even though I often use sage in my savory dishes, this fudge marks the first time I tried it in a dessert, and it was a revelation. The combination of rich, dark chocolate and earthy, piney sage makes for a very festive treat. I added goji berries for their brilliant red color and medicinal properties.
I imagine sage would also be a great addition to cookies, crumbles and other baked goods. A word of warning: you should like the taste of sage in order to enjoy this fudge, and if you’re not sure, try to add less at first. You can also completely omit it, the fudge stands very well on its own.
Chocolate Fudge with Sage and Goji Berries
(inspired by Emma’s Raw Chocolate Fudge)
3/4 cup dark chocolate – finely chopped
1 1/2 cup (12 oz) sesame tahini
1 tablespoon cocoa powder (preferably raw cacao)
1 tablespoon maca powder – optional
1 teaspoon vanilla extract
pinch of sea salt
about 1 tablespoon chopped fresh sage, plus more for sprinkling on top
handful of goji berries
Melt chocolate in a medium heat-proof bowl over a double broiler, add tahini and stir until completely smooth. Add cocoa, maca (if using), vanilla extract, salt and sage. Continue to mix to incorporate. Line an 8×8-inch baking dish with parchment paper, extending it to the sides. Pour the chocolate-tahini mixture into the dish, smooth with a spoon on top. Sprinkle with sage and goji berries. Place into the freezer until set completely. Take the tray out and remove fudge by the extended edges of parchment paper. Cut into bars and keep in the freezer, covered. Enjoy straight from the freezer, they melt fast.