Ingredients:
350g/12oz dark chocolate (at least 70% cocoa solids), broken into pieces
75g/3oz cream cheese
275g/10oz icing sugar, sifted
1 satsuma, peeled and chopped
50g/2oz crystallized (candied) ginger, chopped
Line a 10 x 8cm / 4 x 3 3/4 in baking tin with waxed paper. Put the chocolate in a small heatproof bowl over a pan of simmering water, and stir occasionally until melted. Gradually beat the melted chocolate into the cream cheese, and add the icing sugar a little at a time. Stir in the satsuma and ginger, and spoon the fudge into the baking tin. Refrigerate until firm. Cut out shapes or squares. Keep refrigerated, and eat within 7 days.
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