Espresso Chocolate Fudge

Name: Espresso Chocolate Fudge
Cook time: 25 min
Total time: 25 min
Yield: 100
Ingredients: 300 g Dark chocolate; 100 g Milk chocolate; 2 tin(s) (400 g each) sweetened condensed milk; 15 g Espresso beans; baking paper; 1 small freezer bag

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 100

300 g Dark chocolate
100 g Milk chocolate
2 tin(s) (400 g each) sweetened condensed milk
15 g Espresso beans
baking paper
1 small freezer bag

Directions

1
Chop the dark and milk chocolate and put it in a large pot with the condensed milk. Melt everything while stirring constantly at low heat. Line a square form (20 x 20 cm) with baking paper. Put the espresso beans in a freezer bag and crush them with a dough roll
2
Pour the chocolate-caramel mass evenly into the mould and immediately sprinkle evenly with the espresso slivers. Leave the chocolate fudge to set overnight in the refrigerator. Carefully remove from the mould, remove baking paper. Cut the fudge into 100 squares (approx. 2 x 2 cm)
3
Waiting time approx. 12 hours