Fresh nutmeg and a splash of rum extract give this simple treat a seasonal twist. For the best flavour, use good-quality white chocolate.
- Prep time 10 minutes
- Total time 3 hours & 15 minutes
Ingredients
Method
In heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, condensed milk, rum extract and all but a pinch of the nutmeg, stirring often, until smooth, about 5 minutes.
Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Sprinkle with remaining nutmeg. Refrigerate until firm, about 3 hours. Lift out onto cutting board; remove paper. (Make-ahead: Wrap in plastic wrap; overwrap in resealable freezer bag. Freeze for up to 2 weeks. Thaw in refrigerator before continuing.) Using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)
Tip from The Test Kitchen: Whole nutmeg lasts significantly longer than preground spice, and it has a much richer flavour. Buy whole seeds and store them in an airtight container, then use a rasp or Microplane to grate when needed.
Makes about 36 squares.
Nutritional facts per square: about
- Sodium 28 mg
- Sugars 15 g
- Protein 2 g
- Calories 120.0
- Total fat 6 g
- Potassium 85 mg
- Cholesterol 4 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 6.0
- Vitamin A 1.0
