This recipe uses a simple ganache (1 part cream to 1 part chocolate) making a ganache that will need to be refrigerated to set it to fudge-like consistency. Then once scooped/shaped, the fudge rounds will need to be refrigerated another 2 -3 hours to set up again. If you're more comfortable working with a different cream/chocolate ratio you'll still be able to use our method for the crumb coating and meringue finish. Vive la difference - Happy Baking - Irene@KAF

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