Best 2 Chocolate Espresso Fudge Recipes

Calling all chocolate and coffee lovers! Get ready to tantalize your taste buds with our decadent Chocolate Espresso Fudge recipe. This delectable treat is a symphony of rich, dark chocolate and aromatic espresso, creating a flavor experience that is simply irresistible. With just a few simple ingredients and easy-to-follow instructions, you'll be indulging in this heavenly fudge in no time.

Our recipe collection features a variety of chocolate espresso fudge variations to suit every palate and dietary preference. From the classic Chocolate Espresso Fudge, made with a combination of semisweet chocolate and espresso powder, to the luxurious White Chocolate Espresso Fudge, featuring white chocolate and a hint of espresso, there's something for everyone. For those with a sweet tooth, the Chocolate Espresso Fudge with Marshmallows adds a chewy, gooey texture that will satisfy your cravings. And for those looking for a healthier option, the Vegan Chocolate Espresso Fudge is made with almond milk and coconut oil, providing a rich and creamy fudge that is also dairy-free.

Here are our top 2 tried and tested recipes!

ESPRESSO-CHOCOLATE FUDGE

Espresso-Chocolate Fudge image

Categories Candy Coffee Chocolate Dessert Winter Edible Gift Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 30 pieces

Number Of Ingredients 12

Ingredients

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract
1/2 cup water
2 tablespoons instant espresso powder
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
2 ounces good-quality white chocolate (such as Lindt or Baker's)
30 espresso beans

Steps:

Line 8-inch square glass baking dish with aluminum foil, overlapping sides. Combine bittersweet chocolate, marshmallow creme, unsweetened chocolate and vanilla extract in medium bowl. Mix water and espresso powder in heavy large saucepan until espresso powder dissolves. Add sugar, sweetened condensed milk, whipping cream and unsalted butter and stir over medium heat until sugar dissolves, brushing down sides of pan occasionally with wet pastry brush. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-heat and stir constantly but slowly with wooden spoon until candy thermometer registers 234°F, about 12 minutes.
Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until all chocolate melts and fudge thickens slightly, about 3 minutes. Transfer the fudge mixture to prepared baking dish. Smooth top of fudge in pan with rubber spatula. Refrigerate fudge uncovered until firm enough to cut, about 2 hours.
Using aluminum foil as aid, lift fudge from pan. Trim edges of fudge. Cut into 30 pieces. Melt white chocolate in top of double boiler over simmering water. Using fork, drizzle white chocolate decoratively over fudge. Press 1 espresso bean onto top of each piece of fudge. Place fudge in candy cups. Refrigerate fudge until white chocolate sets, about 20 minutes. (Fudge can be prepared week ahead. Store in airtight container in refrigerator. Bring fudge to room temperature before serving.)

CHOCOLATE ESPRESSO FUDGE

Chocolate Espresso Fudge image

The taste of espresso coffee combined with creamy rich chocolate and crunchy toasted pecans-are you hungry yet?

Provided by Sharon123

Categories Candy

Time 20m

Yield 64 pieces

Number Of Ingredients 7

Ingredients

16 ounces semisweet chocolate, chopped
3 cups miniature marshmallows
3 tablespoons instant espresso coffee powder
2 cups sugar
1 (12 ounce) can evaporated milk
1/2 cup unsalted butter, cut up
2 cups toasted pecan halves, coarsely chopped

Steps:

Line a 8" square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
Note:.
To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!

Tips:

Use good quality dark chocolate. This will give your fudge a rich, deep flavor.
Don't overcook the fudge. If you cook it for too long, it will become grainy and dry. To test if the fudge is done, insert a toothpick into the center. If it comes out clean, the fudge is done.
Let the fudge cool completely before cutting it. This will help it to set properly and prevent it from crumbling.
Store the fudge in an airtight container in a cool, dry place. It will keep for up to two weeks.
To make chocolate espresso fudge pops, simply pour the melted fudge into popsicle molds and freeze for at least 4 hours.

Conclusion:

Chocolate espresso fudge is a delicious and easy-to-make treat that is perfect for any occasion. With its rich, dark chocolate flavor and hint of espresso, this fudge is sure to be a hit with everyone who tries it. So next time you're looking for a sweet and satisfying treat, give chocolate espresso fudge a try. You won't be disappointed!