This exceptional and ingenious coffee-infused fudge is delicious when used as an accompaniment to cakes and other desserts; it needs to be at room temperature before use.
- ½ cup of heavy whipping cream
- ½ cup of chopped bittersweet chocolate (70% cacao)
- 1 ½ tablespoons of Irish cream (Baileys Original Irish Cream liqueur)
In a glass mixing bowl, microwave the whipping cream on high for 1 minute.
Add chopped chocolate and let stand for another minute.
Add the Irish cream liqueur and mix until all ingredients are well combined.
This fudge is so easy to make will keep well under refrigeration for up to two weeks.
Recipe inspired by ‘Bake From Scratch’ magazine from March/April 2017.
Prep time: about 3 minutes
Cook time: about 2 minutes
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