Crème Brûlée & Coffee Fudge
Time
15 minutes + 5 hours chill time
Difficulty
Showing Off
Serves
16
Inside each bite you'll find notes of sweet vanilla, strong coffee and creamy white chocolate. This recipe from Jessie Bakes Cakes is no-bake and only takes 15 mins to make.
INGREDIENTS
450g white chocolate, finely chopped
1 can of condensed milk (roughly 395g)
75g icing sugar
¼ tsp salt
1 tbsp Whittard Guatemala Elephant Espresso Coffee
2 tbsp boiling hot water
1 tbsp Whittard Creme Bruleè Hot Chocolate
METHOD
- Line a 6x6inch square baking tin with greaseproof paper. Set aside. You can use a loaf tin or small rectangular baking tin instead.
- First make the coffee by mixing the Whittard Guatemala Elephant Espresso Coffee and hot water together in a small bowl. Set aside and leave to cool.
- Measure the chopped white chocolate and condensed milk into a large microwave-safe bowl.
- Microwave in 30-second blasts, stirring after each, until the chocolate has melted and the mixture is smooth.
- Sift in the icing sugar and stir until well combined.
- Divide the fudge mixture evenly between 2 bowls
- Mix the Crème Brûlée Hot Chocolate powder into one bowl.
- Mix the cooled coffee into the other bowl. If you find the coffee fudge texture is too thin, add another 25-50g icing sugar to thicken it up.
- Drop spoonfuls of both fudge mixtures into the baking tin, then swirl together with a skewer to make a marbled pattern.
- Place in the fridge to set for at least 5 hours or overnight for best results.
- Slice into small squares and enjoy! Store the fudge in the fridge for up to 2 weeks.
450g white chocolate, finely chopped
1 can of condensed milk (roughly 395g)
75g icing sugar
¼ tsp salt
1 tbsp Whittard Guatemala Elephant Espresso Coffee
2 tbsp boiling hot water
1 tbsp Whittard Creme Bruleè Hot Chocolate
- Line a 6x6inch square baking tin with greaseproof paper. Set aside. You can use a loaf tin or small rectangular baking tin instead.
- First make the coffee by mixing the Whittard Guatemala Elephant Espresso Coffee and hot water together in a small bowl. Set aside and leave to cool.
- Measure the chopped white chocolate and condensed milk into a large microwave-safe bowl.
- Microwave in 30-second blasts, stirring after each, until the chocolate has melted and the mixture is smooth.
- Sift in the icing sugar and stir until well combined.
- Divide the fudge mixture evenly between 2 bowls
- Mix the Crème Brûlée Hot Chocolate powder into one bowl.
- Mix the cooled coffee into the other bowl. If you find the coffee fudge texture is too thin, add another 25-50g icing sugar to thicken it up.
- Drop spoonfuls of both fudge mixtures into the baking tin, then swirl together with a skewer to make a marbled pattern.
- Place in the fridge to set for at least 5 hours or overnight for best results.
- Slice into small squares and enjoy! Store the fudge in the fridge for up to 2 weeks.
