Decadent Chocolate & Aged Espresso Balsamic Fudge

Decadent Chocolate & Aged Espresso Balsamic Fudge

 

Ingredients

10 oz. Heavy Cream
4 oz. D'Avolio Aged Espresso Balsamic
1 pound (about 2 cups) semi-sweet chocolate chips
3 Tbs. unsalted butter cut in to small pieces
1/4 tsp. sea salt
1/2 tsp. vanilla extract

Directions

Butter a 9"x13" baking 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 in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square.


 
Printer
     
 
 

Recipe Navigation

 
 
     
Terms and Conditions
Browser Settings
  Sitemap
 
© 2010- D'Avolio Olive Oils, Vinegars and More
Website Created By :  GDT Consultants