Espresso-Choco-Fudge…

… or I gugel it!

People, who know me well; recognize very quickly that I am a chocoholic. In my shopping basket you will find Kinder at any time, I would never say “No” to a chocolate cake and when you ask for hot chocolate, too, I will be in my personal chocolate heaven…So it’s no wonder that I gave the Chocolate-Fudge recipe of the Lecker Bakery Magazine a try.

Espresso Choco Fudge

Ingredients:

200g dark chocolate

100g milk chocolate

400g sweetened condensed milk

1EL soluble espresso powder

Preparation:

At first you need to chop both kinds of chocolate. Then you heat the chocolate slowly with the condensed milk and the espresso powder until melted. Fill the crème into a freezer bag and cut out a hole in one corner to fill it into the form. The fudge cools down for at least 8 hours.

Alles Liebe,

Nova

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