Espresso Martini Fudge
A delightful blend of chocolate and coffee in a creamy, indulgent fudge treat perfect for gatherings and quiet nights.
Ingredients
For the chocolate base
- 1 cup semisweet chocolate chips These melt beautifully to create a rich chocolate base.
- 3/4 cup sweetened condensed milk Lending a creamy texture and sweetness.
- 1/2 cup chopped bittersweet chocolate Enhances the chocolate depth with richer notes.
- 2 tablespoons Marshmallow Fluff For a light, fluffy element in the fudge.
- 2 tablespoons espresso powder Brings that iconic coffee flavor.
- 1 tablespoon unsalted butter Adds richness to the mixture.
- 1 1/2 teaspoons Kahlua Optional coffee liqueur for enhanced flavor.
For the white chocolate layer
- 2 cups white chocolate chips Adds sweetness and creaminess.
- 3/4 cup sweetened condensed milk To harmonize with the white chocolate.
- 2 tablespoons Marshmallow Fluff Redistributes fluffy goodness.
- 1 tablespoon unsalted butter Staple for luscious desserts.
- 1 1/2 teaspoons Baileys Optional for a rich flavor.
- espresso powder to taste for dusting Optional finishing touch for flavor.
Instructions
Preparation
- Line an 8” x 8” baking pan with crisscrossed parchment paper and lightly grease it with cooking spray.
- In a medium heatproof bowl, combine semisweet chocolate chips, chopped bittersweet chocolate, and sweetened condensed milk. Microwave until melted and smooth, about 90 seconds.
- In a small bowl, whisk together Marshmallow Fluff, espresso powder, butter, and optional Kahlua.
- Scrape the Fluff mixture into the melted chocolate and cook over medium heat while stirring for 1 minute.
- Pour the chocolate mixture into the prepared pan and spread it evenly.
- Clean the pot and add white chocolate chips and sweetened condensed milk. Microwave until melted and stir until smooth.
- Mix Marshmallow Fluff, butter, optional Baileys, and optional Kahlua in a small bowl.
- Scrape the Fluff mixture into the melted white chocolate and cook over medium heat for 1 minute, stirring to combine.
- Pour the white chocolate mixture over the bottom layer and spread it evenly.
- Refrigerate until fully set, at least 2 hours.
- Lift out using parchment overhang and cut into squares.
- Dust with espresso powder and top with espresso beans if desired.
Notes
For richer flavor, use high-quality chocolate. Adjust espresso powder to taste for a bolder coffee flavor. Store in an airtight container in the fridge for up to two weeks or freeze for longer storage.