Chocolate Espresso Fudge

Fudge is believed to have originated in the late 19th century in the United States, possibly as a happy accident when someone "fudged" a batch of caramel. Chocolate Meets Espresso: Chocolate and coffee have been paired for centuries, particularly in Italian and French desserts. The combination became more mainstream with the rise of mocha-flavored treats and the introduction of espresso powder in baking. By the mid-20th century, recipes for coffee-flavored fudge started appearing in cookbooks, eventually leading to the rich and decadent chocolate espresso fudge we know today. This recipe reflects all of that with a french twist. Let's dive into this culinary adventure together!

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Fudge Batter

Coffee extract or reduced espresso can be used instead. In a small bowl, dissolve Nescafe in a tablespoon of hot water. Gently melt chocolate over a water bath. Cream softened butter with sugar and salt. Incorporate 3 eggs gradually. Add the flour and remaining eggs. Add the melted chocolate and espresso. Grease molds generously with softened butter and coat cavities with cocoa nibs. Flip mold and shake off; save excess nibs. Fill up prepared molds to the top.

Baking

Bake chocolate fudges in a preheated fan 350ºF/180ºC for 18-20 minutes. Let them cool and de-mold. Depending on molds used such as canelé silicone molds, chill to harden prior removing from molds. Cakes can be refrigerated for up to 3 days or frozen for weeks. Enjoy!

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