Best 2 Espresso Chocolate Fudge Recipes

Indulge in the divine symphony of flavors with our Espresso Chocolate Fudge, a confection par excellence that elevates your taste buds to new heights. This exquisite treat is a harmonious blend of rich, dark chocolate and the invigorating essence of espresso, resulting in a delectable experience that will tantalize even the most discerning palate. As you savor each velvety bite, the robust aroma of roasted coffee beans dances on your tongue, perfectly complementing the decadent sweetness of the chocolate. Discover the culinary magic that unfolds when these two culinary wonders unite, creating an unforgettable dessert that will leave you craving more.

Unleash your inner chef with our comprehensive guide to crafting this culinary masterpiece. Our detailed recipe provides step-by-step instructions, ensuring that even novice bakers can achieve fudge-making success. Along the way, we'll introduce you to variations that cater to diverse preferences, including a delectable white chocolate espresso fudge and a luscious peanut butter espresso fudge. Each variation offers a unique flavor profile that will satisfy your sweet cravings and leave you yearning for more. So, prepare to embark on a delightful journey into the realm of sweet indulgence as we explore the art of creating espresso chocolate fudge, a dessert that promises to captivate your senses and leave you in a state of blissful contentment.

Check out the recipes below so you can choose the best recipe for yourself!

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 high-quality chocolate. This will make a big difference in the flavor of your fudge.
Don't overcook the fudge. You want it to be thick and creamy, but not too hard.
Let the fudge cool completely before cutting it. This will help it to set properly.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Espresso chocolate fudge is a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a fudge that is smooth, creamy, and packed with chocolate flavor. So next time you're looking for a sweet treat, give this recipe a try!