Tiramisu Fudge Recipe
Prep Time
Makes
Cooking Mode
5 oz bittersweet or semi sweet chocolate, finely chopped
1 can sweetened condensed milk, divided
4 tsp instant espresso powder
pinch salt
10 oz white chocolate, finely chopped
¼ tsp ground cinnamon
¼ cup icing sugar
¾ cup ladyfinger cookies, crushed into pea-size pieces
30 roasted coffee beans
1 tbsp cocoa powder
5 oz bittersweet or semi sweet chocolate, finely chopped
1 can sweetened condensed milk, divided
4 tsp instant espresso powder
pinch salt
10 oz white chocolate, finely chopped
¼ tsp ground cinnamon
¼ cup icing sugar
¾ cup ladyfinger cookies, crushed into pea-size pieces
30 roasted coffee beans
1 tbsp cocoa powder
Directions
1Line 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.
2In 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.
3Remove 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.
4Chill 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.
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