If you like coffee and chocolate, this Mocha Fudge is going to be your new favorite snack. It has a deep, espresso-kissed chocolate flavor that makes every bite melt in your tongue. It’s rich and smooth.
No need to bake, just melt, combine, and chill.
Let’s do it!
Ingredients:
- Two cups of semi-sweet chocolate chips
- One can (14 ounces) of sweetened condensed milk
- 2 tablespoons of melted unsalted butter
- 2 tablespoons of espresso powder or strong instant coffee
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
Equipment Needed:
- A medium-sized pot
- Spatula
- Baking dish that is 8 by 8 inches
- Paper made with parchment
- Cutting knife
Instructions
-
Get the chocolate to melt.
Put the chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat. Stir regularly until the mixture is smooth.
-
Add the salt, vanilla, and espresso.
Take off the heat and mix in the espresso powder, vanilla essence, and salt until everything is well mixed. -
Put it in the pan.
Put parchment paper on the bottom of an 8×8-inch baking dish, then spread the fudge out evenly. -
Add toppings if you want to.
For more flavor, lightly sprinkle cocoa powder or broken coffee beans over top. -
Cool and let it set.
Put in the fridge for at least two hours or until firm. -
Cut and serve.
After the fudge has set, remove it out of the pan with the parchment paper, cut it into squares, sprinkle cocoa powder on top, and top with chocolate shavings. Enjoy!
Tips and Variations
- You can add chocolate shavings, cocoa powder, or crushed coffee beans on top.
- Use decent espresso powder. It gives the fudge the rich mocha flavor you get at a coffee shop.
- Slowly melt the chocolate. It stays smooth and creamy when you heat it up slowly or in brief bursts in the microwave.
- Let it sit all the way through. Let it cool for at least two hours before cutting. Good things take patience!
- Put parchment paper in the bottom of the pan. It makes it a lot simpler to lift the fudge out.
- Make it your own! Add crushed coffee beans, swirl in caramel, or mix in chopped nuts over top.
Dietary & Flavor Alternatives
- If you don’t want dairy, use coconut condensed milk and chocolate that doesn’t have dairy in it.
- Use milk chocolate chips instead of semi-sweet chips for a sweeter variation.
- Add an extra teaspoon of espresso powder or a shot of cold brew to give your coffee that extra kick.
- For a crunchy variant, mix in some smashed espresso beans that are wrapped in chocolate.
Storage
Keep in the fridge in an airtight container for up to a week.
Want to keep it for a longer time? You can freeze the fudge for up to three months. Before serving, let it thaw.
That’s all there is to it; your mocha fudge is ready to eat! It has a great combination of coffee and chocolate, and it’s rich and creamy. Give it a shot, snap a picture, and tell me how it went. Enjoy your snacks! ☕🍫