- Prep Time
- 15 mins
- Cooking Time
- 2 h
- Total Time
- 2 h 30 m
- Makes
- 30 pieces
Ingredients
- 5 oz
- bittersweet or semi sweet chocolate, finely chopped
- 150 g
- 1 can
- sweetened condensed milk, divided
- 300 mL
- 4 tsp
- instant espresso powder
- 20 mL
- pinch salt
- 10 oz
- white chocolate, finely chopped
- 280 g
- 1/4 tsp
- ground cinnamon
- 1 mL
- 1/4 cup
- icing sugar
- 60 mL
- 3/4 cup
- ladyfinger cookies, crushed into pea-size pieces
- 175 mL
- 30
- roasted coffee beans
- 1 tbsp
- cocoa powder
- 15 mL
Directions
Step 1
Line 8-in. (20-cm) square metal baking pan with parchment paper. Set aside. Melt bittersweet chocolate with half the can condensed milk in medium saucepan over low heat, being careful not to scorch chocolate. Remove from heat and stir in espresso powder and salt. Pour into baking pan and refrigerate 10 min.
Step 2
In another saucepan over medium-low heat, melt white chocolate with remaining sweetened condensed milk and cinnamon. Remove from heat. Stir in icing sugar until smooth. Stir in ladyfinger pieces.
Step 3
Remove chocolate layer from fridge. Spread white chocolate layer evenly over chocolate layer. Evenly space coffee beans on top of layers to form 6 rows and 5 columns.
Step 4
Chill 2 hr. or until firm. Sift cocoa powder over top. Remove fudge from pan and cut into 1-in. (2.5-cm) squares. Store refrigerated in airtight container 3 to 5 days.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1 piece):
- Calories:
- 140
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 19 g
- Fibre:
- 1 g
- Sugar:
- 17 g
- Cholesterol:
- 10 mg
- Protein:
- 2 g
- Sodium:
- 35 mg
