Spicy Mexican Hot Chocolate Fudge
Rich and creamy Mexican hot chocolate fudge with a hint of cayenne, chili, and cinnamon. Easy to make, no thermometer needed, and perfect for gifting!
Servings: 24
Equipment
Ingredients
- 1 pound semi-sweet chocolate chopped
- 3 tablespoons butter
- 14 ounces can of sweetened condensed milk not evaporated milk
- 2 to 3 tablespoons brewed espresso or any other strong coffee
- 2 teaspoons ground cinnamon
- ⅛ teaspoon chili powder or to taste
- ⅛ teaspoon ground cayenne pepper or to taste
- sea salt optional
Instructions
- Prep. Lightly coat an 8x8-inch pan with baking spray; line it with parchment paper and spray it again. Set aside.
- To make the fudge, set up a double boiler. Fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer.
- Combine the ingredients. In a mixing bowl, one that is larger than the saucepan, combine the chopped chocolate, butter, condensed milk, and coffee. Set the mixing bowl over the simmering water, making sure it does not touch the water.
- Cook. Stirring frequently, cook until the chocolate is melted and completely smooth. Then, stir in the cinnamon, chili powder, and cayenne pepper.
- Pour and set. Remove the chocolate fudge from the heat and pour it into the previously prepared pan. Sprinkle the top with salt and place it in the fridge for 2 to 4 hours. For best results, chill it overnight.
- Serve. Cut the fudge into about 20 to 24 squares and serve.
Notes
Store the fudge squares in an airtight container and refrigerate for up to 2 weeks, or freeze for up to 1 month.
Nutrition
Calories: 122kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 14mg | Potassium: 107mg | Fiber: 1g | Sugar: 6g | Vitamin A: 60IU | Calcium: 14mg | Iron: 1.2mg
