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