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!
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.
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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.
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