Espresso Chocolate Fudge

Home » Espresso Chocolate Fudge

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!

This post contains affiliate links. I may earn a small commission if you make a purchase using these links, at no extra cost you. For more information, click here.

espresso coffee chocolate fudge

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.

The Coffee

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.

chocolate fudge coffee sauce

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.

More Recipes

Espresso Chocolate Fudge

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American, Italian
Servings: 6 People

Equipment

  • Coffee Machine
  • Saucepan

Ingredients

  • 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

Instructions

  • 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.

Notes

For the best flavour, I recommend using a Dutch processed cocoa powder & a 72% dark chocolate.
The rum is completely optional, feel free to omit it.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating