Easy Mocha Fudge with Cacao Nibs
Prep time: 
Cook time: 
Total time: 
Yield: 64 (1-inch) pieces
  • 1½ cups (9 oz/255 g) good-quality milk chocolate chips
  • 1½ cups (9 oz/255 g) good-quality semi-sweet chocolate chips
  • 1 (14 oz/397 g) sweetened condensed milk
  • ⅛ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons instant espresso powder, dissolved in 4 teaspoon hot water
  • 4 tablespoons raw cacao nibs
  1. Line an 8 by 8-inch dish with parchment paper or foil.
  2. Melt the milk and semi-sweet chocolate chips with the condensed milk in a microwave or double boiler.
  3. Stir in the salt, vanilla, and dissolved espresso powder.
  4. 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.
  5. Transfer to the fridge and let the fudge chill until hard, at least 2 hours, but overnight is fine.
  6. 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/