Espresso Chocolate Fudge Recipes

ESPRESSO TOFFEE FUDGE

Steps:

• Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
• Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

CHOCOLATE ESPRESSO FUDGE

Steps:

• Lightly coat a 9x13 inch pan with non stick cooking spray.
• In large pan combine sugar, margarine, and evaporated milk.
• Bring to a boil stirring constantly over medium heat until candy thermometer reaches 230-235*.
• Remove from heat; add marshmallow creme and chocolate chips; blend until smooth.
• Stir in vanilla.
• In a small cup or bowl, mix Instant Espresso and hot water together until dissolved, and add to mixture.
• Stir in ground coffee.
• Pour into prepared pan, cool at room temperature.
• Cut into bite size pieces,.

CHOCOLATE ESPRESSO FUDGE

Steps:

• Line a 8" square pan with foil; spray with nonstick cooking spray. Place chocolate, marshmallows and espresso coffee powder in a large bowl. In a heavy large saucepan, stir together sugar, evaporated milk and butter. Bring to a rolling boil over medium heat, stirring occasionally; boil 6 minutes.
• Now pour hot milk mixture over the chocolate mixture. Stir gently until combined with a clean spoon. Let stand 3-4 minutes until marshmallows are soft; stir until smooth. Stir in the pecans. Pour into the square pan. Refrigerate 3-4 hours or until firm. Cover tightly and store in the fridge up to 3 weeks.
• Note:.
• To toast the pecan halves, place on a baking sheet; bake at 350*F. for 6-8 minutes or until slightly darker in color. Cool and enjoy!

CHOCOLATE ESPRESSO FUDGE CAKE

Steps:

• Make the devil's food cake: Position a rack in the center of the oven and preheat to 350 degrees F.
• Butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
• In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined.
• Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal.
• At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes.
• Beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition.
• Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
• Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
• Run the tip of a knife around the edges of the pan. Invert the cake on to a wire rack. Carefully peel off the paper and cool the cake completely.
• Make the chocolate espresso whipped garlache:
• In a small cup, stir the espresso powder into the hot water until dissolved; set aside
• Place the chocolate in a medium bowl: set aside.
• In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil.
• Remove from heat and pour the mixture over the chocolate. Allow the mixt ure to stand for 1 minute to melt the chocolate. Gently whisk until smooth.
• Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
• Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.
• Assemble the cakes: Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold.
• Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top.
• With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.
• Make the glaze: Place the chocolate in a medium bowl.
• In a small saucepan, bring the cream and corn syrup to a gentle boil.
• Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth.
• Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
• Make the chocolate espresso fudge sauce: In a medium saucepan, stir together the cocoa, espresso powder and sugar.
• Slowly whisk in the milk and cream.
• Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved.
• Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
• Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth.
• Stir in the butter and vanilla.
• Unmold and glaze the cakes: Remove the molds from the freezer.
• Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold.
• Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.
• Remove the plastic wrap from the glaze and gently whisk until smooth.
• Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
• Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired.
• Repeat with the remaining cakes.