Side Pannel
Spicy Mexican Chocolate Fudge
Spicy Mexican Chocolate Fudge
- Recipe Submitted by maryjosh on 03/29/2018
Ingredients List
- 1- pound semi-sweet chocolate , chopped
- 3 tablespoons butter
- 1 can (14-ounces) Fat Free Sweetened Condensed Milk (*NOT Evaporated Milk*)
- 2 to 3 tablespoons brewed espresso or any other strong coffee
- 2 teaspoons ground cinnamon
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cayenne pepper
- Sea Salt , optional
Directions
Lightly coat an 8x8-inch pan with baking spray; line with parchment paper and spray again. Set aside.
Fill a saucepan with water, about 2-inches deep and bring to a simmer.
In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.
Set mixing bowl over simmering water, making sure that the bowl does not touch the water.
Stirring frequently, cook until chocolate is melted and completely smooth.
Stir in cinnamon, chili powder and cayenne pepper.
Remove from heat and pour into the previously prepared pan.
Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.
Cut into squares and serve.
Fill a saucepan with water, about 2-inches deep and bring to a simmer.
In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.
Set mixing bowl over simmering water, making sure that the bowl does not touch the water.
Stirring frequently, cook until chocolate is melted and completely smooth.
Stir in cinnamon, chili powder and cayenne pepper.
Remove from heat and pour into the previously prepared pan.
Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.
Cut into squares and serve.
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