Spicy Mexican Hot Chocolate Fudge

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Ready In:
4hrs 10mins
24 pieces




  • 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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Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM). In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants. Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies. My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor. I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation. I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
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