Best 2 Chocolate Espresso Fudge Recipes

Indulge your sweet cravings with the decadently rich and velvety chocolate espresso fudge. This delectable treat combines the intense flavor of dark chocolate with the aromatic essence of espresso, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will equip you with the knowledge and techniques to create the perfect chocolate espresso fudge that will impress your friends and family. From selecting the finest ingredients to mastering the art of tempering chocolate, we'll guide you through every step of the process, ensuring a delectable outcome that will satisfy your sweet tooth and leave you craving more.

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 high-quality chocolate: The quality of the chocolate you use will greatly impact the final flavor of your fudge. Look for chocolate with a high cocoa content (at least 70%) and a smooth, rich flavor.
Don't overcook the fudge: Fudge is a delicate mixture and can easily be overcooked. Overcooked fudge will be grainy and crumbly. To prevent this, cook the fudge over medium heat and stir constantly until it reaches the desired temperature.
Let the fudge cool completely before cutting: Fudge needs time to cool and set before it can be cut. If you cut the fudge too soon, it will be gooey and difficult to handle.
Store the fudge in an airtight container: Fudge is best stored in an airtight container in a cool, dry place. This will help to keep the fudge fresh and prevent it from drying out.

Conclusion:

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