Bittersweet chocolate and espresso powder give this fudge recipe its characteristic mocha flavor. Sprinkle with a little fleur de sel before chilling to add a hint of salt to this intensely flavored fudge.
- 14 Ounces sweetened condensed milk
- 1 Tablespoon espresso powder
- 3 Cups bittersweet chocolate
- 1/2 Teaspoon vanilla extract
Line an 8-inch pan with parchment and set aside. In a pan, combine the condensed milk, espresso powder, and chocolate. Heat the mixture over medium heat to melt the chocolate, stirring constantly. Remove from the heat and add the vanilla. Stir to combine. Then, spread the fudge into the prepared pan, and refrigerate for at least 2 hours or until firm.