2 teaspoons instant espresso powder, dissolved in 4 teaspoon hot water
4 tablespoons raw cacao nibs
Instructions
Line an 8 by 8-inch dish with parchment paper or foil.
Melt the milk and semi-sweet chocolate chips with the condensed milk in a microwave or double boiler.
Stir in the salt, vanilla, and dissolved espresso powder.
Pour the mixture into the prepared pan and smooth out the top; tap it a couple times on the countertop to help any air bubbles escape. Sprinkle the cacao nibs on top.
Transfer to the fridge and let the fudge chill until hard, at least 2 hours, but overnight is fine.
Cut into squares and serve. (Wrap up any leftovers and store them in the fridge.)
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/easy-mocha-fudge-with-cacao-nibs/