Mexican Chocolate Fudge - cooking recipe

Ingredients

2 cups chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 round brick of mexican hot cocoa (abuelita or ybarra)
1/2 - 1 cup of chopped pecans (optional)

Preparation

first line an 8x8 pan with parchment paper and chop the pecans if you are using them.
then crush the chocolate brick. you can use a blender or food processor. i simply put mine into a sandwich bag and gave a whack at it. i had some frustration built up, lol!
after it's crushed, in a medium, glass, microwave safe bowl, add all the chocolate and sweetened condensed milk. microwave for 1 minute then stir.
microwave again for 30 secs or 1 more minute (depending on the temp of your micro) and then stir.
add in the pecans and vanilla at this point and give it another good stir. if your chocolate is too thick, use a tablespoon of milk to smooth it out. it will seem grainy but the 2 chocolates will marry as it rests.
pour mixture into the pan and set in the fridge for about an hour, give or take.
when it has become more firm and sliceable, cut into 1 inch pieces. enjoy!