A little sweetness inspired by Vietnamese coffee, a blend of intense espresso and creamy sweetened condensed milk.
INGREDIENTS
10 oz white chocolate, chopped
5 oz bittersweet chocolate, chopped
1 can sweetened condensed milk (Eagle Brand type) (300 ml)
2 tablespoons strong liquid espresso coffee
PREPARATION
In a metal bowl placed on a saucepan of hot but not boiling water, heat white chocolate, bittersweet chocolate, condensed milk and coffee, stirring, for 5 minutes or until chocolate has melted and mixture is smooth.
Line an 8-inch (20 cm) square baking pan with parchment paper, leaving it hanging over the sides. Using a spatula, pour the mixture into the pan. Smooth the top. Refrigerate for 3 hours or until fudge is firm.
Remove fudge from pan and place on work surface. Cut into squares (fudge will keep up to 2 weeks in the refrigerator and up to 2 months in the freezer.)
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http://www.coupdepouce.com/cuisine/desserts/recette/fudge-chocolat-espresso