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Spicy Mexican Hot Chocolate Fudge

Spicy Mexican Hot Chocolate FudgeWith a little cayenne pepper, chili powder and lots of cinnamon, this fudge is spicy, delicious, chocolaty and EASY! 

Spicy Mexican Hot Chocolate Fudge | www.diethood.com | With a little cayenne pepper, chili powder and lots of cinnamon, this fudge is spicy, delicious, chocolaty and EASY!



Hola, amigos! Bienvenido! Como estas?
And that’s about the extent of my Spanish…

Translation per Google: Hi, friends! Welcome! How are you? 😉

I took French. And in the 4 years of gargling each “R”, I *think* I learned about 20 words, give or take. I also learned how to make proper Crepes and dang good French Onion Soup.

However, and if it wasn’t evident enough, I’m really getting into Mexican cuisine here, eh? Yesterday we had Skillet Burritos and today we’re having Spicy Mexican Hot Chocolate Fudge! I figured, since I was on a roll with those burritos, why not continue on and make my next favorite south-of-the-border recipe.

Spicy Mexican Hot Chocolate Fudge | www.diethood.com | With a little cayenne pepper, chili powder and lots of cinnamon, this fudge is spicy, delicious, chocolaty and EASY!

Though, as I mentioned yesterday, I’m not the biggest fan of Mexican food, I AM the biggest fan of Mexican desserts. I looooove their sweets; Churros, Tres Leches Cake, Caramel Flans, etc.. LOVE ‘EM ALL! 

In fact, my last vacation in Puerto Vallarta involved Mexican sweets for breakfast, lunch, dinner and dessert. I ate guacamole during Happy Hour, with a side of MargaritaS. Lots of ’em. I miss those days… drunk and happy. 😉

Spicy Mexican Hot Chocolate Fudge | www.diethood.com | With a little cayenne pepper, chili powder and lots of cinnamon, this fudge is spicy, delicious, chocolaty and EASY!

Ooooh, hello there, melty chocolate. If it wasn’t so wrong, I’d take a spoon and eat you. But, first, we gotta make some fudge. (Sidenote: Do you really think I let all that chocolate go into the fudge? Yah, right. I licked that bowl clean! …keepin’ it real…)

The highlight of this fudge is the hint of spice. It’s not a lot, but it’s there and it’s perfect. Also? The espresso. It simply just heightens the flavor of the chocolate, but if you want to avoid it, you can use vanilla extract in its place. No harm done. But it’s Monday – you might want to reconsider. 

Spicy Mexican Hot Chocolate Fudge | www.diethood.com | With a little cayenne pepper, chili powder and lots of cinnamon, this fudge is spicy, delicious, chocolaty and EASY!

Yeah…these squares make me want to sit on the couch, drink wine and eat. All while watching my sweet children hug and play…
Don’t laugh… Dreams DO come true!

Spicy Mexican Hot Chocolate Fudge | www.diethood.com | With a little cayenne pepper, chili powder and lots of cinnamon, this fudge is spicy, delicious, chocolaty and EASY!

If you want to join me on thee couch with thy wine, make this chocolate fudge and call me!

ENJOY!

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Spicy Mexican Hot Chocolate Fudge
Prep Time
10 mins
Total Time
4 hrs
 
With a little cayenne pepper, chili powder and lots of cinnamon, this fudge is spicy, delicious, chocolaty and EASY!
Servings: 24
Calories: 122 kcal
Ingredients
  • 1- pound semi-sweet chocolate , chopped
  • 3 tablespoons butter
  • 1 can (14-ounces) Fat Free Sweetened Condensed Milk (*NOT Evaporated Milk*)
  • 2 to 3 tablespoons brewed espresso or any other strong coffee
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon ground cayenne pepper
  • Sea Salt , optional
Instructions
  1. Lightly coat an 8x8-inch pan with baking spray; line with parchment paper and spray again. Set aside.
  2. Fill a saucepan with water, about 2-inches deep and bring to a simmer.
  3. In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.
  4. Set mixing bowl over simmering water, making sure that the bowl does not touch the water.
  5. Stirring frequently, cook until chocolate is melted and completely smooth.
  6. Stir in cinnamon, chili powder and cayenne pepper.
  7. Remove from heat and pour into the previously prepared pan.
  8. Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.
  9. Cut into squares and serve.
Recipe Notes

Store in an airtight container and refrigerate for up to 1 week, or freeze for up to 1 month. RECIPE SOURCE: DIETHOOD Adapted from iVillage

WW SmartPoints: 6 

Nutrition Facts
Spicy Mexican Hot Chocolate Fudge
Amount Per Serving
Calories 122 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 4mg 1%
Sodium 14mg 1%
Potassium 107mg 3%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 6g
Protein 1g 2%
Vitamin A 1.2%
Calcium 1.4%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.

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29 Responses
  1. Laurel

    Hi!
    Love the flavor of the fudge but my is not firm enough for Christmas tins. I followed your instructions. I think espresso powder instead of liquid espresso would fix it. Will try again,

  2. Betsy

    This fudge looks delicious! I was wondering if I could use espresso powder instead of brewed espresso? If so, how much espresso powder would I use?

    1. Hi Betsy!! You want to use brewed coffee, as in, you want to use 3 tablespoons of coffee-liquid. Does that make sense? Maybe I need to change the wording in the recipe! 🙂
      You can go ahead and make your coffee with espresso powder, as I always do, or use regular coffee granules. Let me know if I’m not making sense! Have a great day!

  3. Nicole

    I LOVE the taste!! However it won’t harden to enable me to cut bars. Anyone else have this issue or know where I went wrong? Or even better, I’d love a course correction idea? 🙂

    1. Hi Nicole! Sorry you’re having issues! That fudge is SO good, though! 🙂

      How long did you chill it for? I’ve put mine in the freezer and it took a good 3 hours before it was hard enough to cut into bars. It’s best if you leave it over night, but I can understand not wanting to wait. 🙂

      1. Krystal

        Again, I love the taste, but mine did not harden. I left it in the fridge overnight and it is still tacky. I think what I will end up doing is ball it up to make dipped truffles. But do you have any advice for next time?

        1. Hi Krystal!
          You know, the only thing I can think of is to let it sit longer in the fridge and see how that goes? I’m not sure why it’s not working out. :-/ I just went through 5 other similar recipes for the same fudge on the internet and they’re all pretty much the same as mine. The texture shouldn’t be hard like a chocolate bar, and it should be soft, but not melty. Are you getting anywhere near that consistency? Let me know! Thank YOU!!

  4. I haven’t stopped by in awhile, I hope you are doing well! When I lived in Tucson, Arizona, I loved enjoying spicy brownies, or chipotle brownies. So yummy! Your fudge looks AMAZING! Sending hugs, Terra

  5. Love Puerto Vallarta! We vacation there every year in January, and it’s one of my very favorite places on earth. Unlike you, I love EVERYTHING Mexican — sweet, savory I’ll eat any of it. Love everything about the flavors in this fudge, sweet, spicy and a little salty!

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I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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