Smooth & rich. The espresso in this fudge really helps enhance the chocolate flavour without being overpowering. Great served with ice cream or swirled through after churning. Perfect for coffee lovers!
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This chocolate fudge sauce is flavoured with espresso. Rich & creamy, this is great drizzled over desserts. It can also be swirled into freshly churned, homemade ice cream.
How To Make Espresso Chocolate Fudge
This fudgy chocolate sauce couldn’t be easier to make! All we need to do is combine all of the ingredients in a saucepan then cook it over a medium heat until melted & combined. A quick pass through a sieve & it’s ready to serve.
For the coffee, we’re using a double shot of espresso. If you haven’t got a coffee machine or would prefer, use a small amount of coffee essence. Alternatively leave the coffee out for a regular chocolate fudge sauce.
How To Serve
This sauce needs to be served warm as it tends to solidify in the fridge. I like to drizzle it over & swirl through ice cream but it can be used to coat profiteroles as well.
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- Chocolate Brownies
- Salted Tahini & Vanilla Chocolate Chip Cookies
- Small Batch Lemon Drizzle
- Lemon & White Chocolate Shortbread
Espresso Chocolate Fudge
- Coffee Machine
- 200 g Condensed Milk
- 150 g Double Cream
- 150 g Dark Chocolate 72% Cocoa Is Best
- 75 g Light Brown Sugar
- 25 g Unsalted Butter
- 15 g Cocoa Powder Dutch Processed
- 1 tsp Rum Optional
- ½ tsp Table Salt
- 1 Double Shot Espresso
- Place all of the ingredients into a saucepan & place over a medium heat. Whisk frequently, cooking until everything is melted & combined.
- Pass through a sieve, leave to cool then store in the fridge.
- To serve, heat the fudge gently in the microwave or on the stove.The fudge will set solid in the fridge but will return to the correct consistency once heated.