Mexican Hot Chocolate Fudge

This drool-worthy chocolate fudge has sweet and spice and everything’s nice.

  • Servings 4
  • 30 mins. + 4 hrs. chill time
  • Easy

Recipe

Ingredients

  • ½ lb. Semi-Sweet Chocolate, chopped
  • ½ lb. Mexican Chocolate
  • 3 tbsp. Butter
  • 1 can Sweetened Condensed Milk
  • 2-3 tbsp. Brewed Espresso
  • 2 tsp. Ground Cinnamon
  • 1/8 tsp. Chili Powder
  • 1/8 tsp. ground Cayenne Pepper
  • Sea Salt
  • Walnuts

How to make the best Mexican Chocolate Fudge

  1. Lightly coat an 8×8-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.

Pro Tips

Want to add an extra touch to your Mexican Chocolate Fudge presentation? Dress up your table with this Mexican Party Tablecloth!

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