Espresso Choco Fudge

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 50
  • 1 TABLESPOON Espresso beans
  • 200 g Dark chocolate
  • 100 g Milk chocolate
  • 1 tin(s) (400 g) sweetened condensed milk
  • baking paper
  • 1 Freezer bag

Directions

  1. 1

    Line a square form (approx. 15 x 15 cm) with baking paper. Fill espresso beans into a freezer bag. Close the bag. Run the dough roll over it until the beans are coarsely crushed.

  2. 2

    Coarsely chop dark and milk chocolate. Pour into a saucepan with condensed milk. Heat over low heat while stirring until the chocolate has melted. Pour the chocolate mixture into the mould to a height of approx. 2 cm, smooth it down.

  3. 3

    Sprinkle with the espresso slivers. Cover and leave to cool for at least 8 hours.

  4. 4

    Lift the espresso choco fudge out of the mould with the paper. Carefully loosen the paper at the edge. Cut the fudge into approx. 50 cubes (each approx. 2 x 2 cm) and fill into a tin. Store in a cool place. They keep for about 2 weeks.

Nutrition Facts

KCAL
50 kcal
CARBS
6 g
FATS
2 g
PROTEINS
1 g