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Yields12 Servings
 10 oz Heavy Cream
 4 oz VSOP Espresso Aged Dark Balsamic Vinegar
 1 lb Semisweet Chocolate Chips, (about 2 cups)
 3 tbsp Unsalted Butter, cut in to small pieces
 ½ tsp Vanilla Extract
 ¼ tsp Fine Sea Salt
1

Butter a 9x13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt.

2

Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square. Makes about 3 pounds of fudge

Ingredients

 10 oz Heavy Cream
 4 oz VSOP Espresso Aged Dark Balsamic Vinegar
 1 lb Semisweet Chocolate Chips, (about 2 cups)
 3 tbsp Unsalted Butter, cut in to small pieces
 ½ tsp Vanilla Extract
 ¼ tsp Fine Sea Salt

Directions

1

Butter a 9x13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt.

2

Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square. Makes about 3 pounds of fudge

Decadent Chocolate Espresso Fudge

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