Espresso Martini Fudge Delight (Printable Version)
# What You'll Need:
→ Bottom Layer
01 -
Cooking spray
02 -
170 grams semisweet chocolate chips
03 -
180 grams sweetened condensed milk
04 -
85 grams chopped bittersweet chocolate
05 -
2 tablespoons marshmallow fluff
06 -
2 tablespoons espresso powder
07 -
15 grams unsalted butter
08 -
1 1/2 teaspoons Kahlúa
→ Top Layer
09 -
240 grams white chocolate chips
10 -
180 grams sweetened condensed milk
11 -
2 tablespoons marshmallow fluff
12 -
15 grams unsalted butter
13 -
1 1/2 teaspoons Baileys Irish Cream
14 -
1 1/2 teaspoons Kahlúa
→ Garnish (optional)
15 -
Espresso powder
16 -
Espresso beans
# Step-by-Step Directions:
01 -
Line an 20 cm x 20 cm baking pan with crisscrossed parchment paper, leaving a 5 cm overhang on all sides. Lightly grease with cooking spray.
02 -
In a medium heatproof bowl, microwave semisweet chocolate chips, sweetened condensed milk, and chopped bittersweet chocolate in 30-second intervals, stirring between each, until smooth and melted, about 90 seconds total. Transfer mixture to a medium pot.
03 -
In a small bowl, mix marshmallow fluff, espresso powder, unsalted butter, and Kahlúa. Scrape this mixture into the pot and cook over medium heat, stirring, until heated through, about 1 minute. Pour the mixture into the prepared pan and smooth the surface. Wipe out the pot.
04 -
In a medium heatproof bowl, microwave white chocolate chips and sweetened condensed milk in 30-second intervals, stirring between each, until melted and smooth, about 90 seconds total. Transfer to the reserved pot.
05 -
In a small bowl, mix marshmallow fluff, unsalted butter, Baileys Irish Cream, and Kahlúa. Scrape the mixture into the pot and cook over medium heat, stirring, until heated through, about 1 minute. Pour this mixture evenly over the bottom layer and smooth the top.
06 -
Refrigerate the layered dessert until firm, at least 2 hours and up to 5 days.
07 -
Use parchment overhangs to lift set fudge from the pan and transfer to a cutting board. Dust with espresso powder and cut into squares. Top each piece with espresso beans if desired.
# Helpful Notes:
01 -
Allow the fudge to set fully before slicing to ensure a smooth, melt-in-the-mouth texture.
02 -
Prepare up to 5 days in advance and store refrigerated for optimal flavor and firmness.