Spicy Mexican Hot Chocolate Fudge
https://diethood.com/spicy-mexican-hot-chocolate-fudge/
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INGREDIENTS
Nutrition- 1lb semisweet chocolate, chopped
- 3tablespoons butter
- 1(14 ounce) can fat-free sweetened condensed milk (NOT Evaporated Milk)
- 2 -3tablespoons espresso
- 2teaspoons ground cinnamon
- 1⁄8teaspoon chili powder
- 1⁄8teaspoon ground cayenne pepper
- 1
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DIRECTIONS
- Lightly coat an 8x8-inch pan with baking spray; line with parchment paper and spray again. Set aside.
- Fill a saucepan with water, about 2-inches deep and bring to a simmer.
- In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.
- Set mixing bowl over simmering water, making sure that the bowl does not touch the water.
- Stirring frequently, cook until chocolate is melted and completely smooth.
- Stir in cinnamon, chili powder and cayenne pepper.
- Remove from heat and pour into the previously prepared pan.
- Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.
- Cut into squares and serve.
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