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Chocolate and Espresso Balsamic Fudge

Chocolate & Espresso FudgeIngredients:

  • 10 oz. Heavy Cream
  • 4 oz. Espresso Balsamic
  • 2 cups semi-sweet chocolate chips
  • 3 Tbs. unsalted butter cut into small pieces
  • 1/4 tsp. sea salt
  • 1/2 tsp. vanilla extract

Directions:

Butter a 9×13″ baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour into the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle a few grains of sea salt on each square.