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Decadent Chocolate & Aged Espresso Balsamic Fudge

10 ounces of heavy cream

4 ounces Espresso Dark Balsamic

1 pound (about 2 cups) semi-sweet chocolate chips

3 tablespoons of unsalted butter cut in to small pieces

1/4 teaspoon of sea salt

1/2 teaspoon of vanilla extract

Butter a 9" by 13" pan and line with parchment that overhangs the sides. In a metal bowl or double boiler add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour into the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle a few grains of sea salt onto each square.

makes about 3 pounds of fudge

Recipe from Veronica Foods



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