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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
Author: Ben Racey

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.