This mocha fudge is rich, chocolatey, and has that deep, cozy coffee flavor that makes it totally crave-worthy.
It’s creamy, smooth, and has just the right balance between sweet and bold. It’s one of those recipes that feels fancy but is super easy to whip up in one pot—no baking, no stress. Just melt, mix, pour, and chill.
Whether you’re sharing it or keeping it all for yourself (zero judgment), this fudge is a total win.
Why I Love This Recipe
I’ve made this mocha fudge more times than I can count. It’s my go-to for gifts, potlucks, and that late-night chocolate craving that hits hard. My favorite part? You only need one pot and six simple ingredients. The coffee flavor gives it that little grown-up edge that makes people ask, “What’s in this?!”
- Perfect for holidays or last-minute dessert trays
- You don’t need a candy thermometer
- The espresso brings out the chocolate flavor even more
- It stays good for days in the fridge
- Just 10 minutes of active cooking time!
What You’ll Need
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon unsalted butter
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional topping: Chocolate shavings, cocoa powder, or crushed coffee beans
Servings & Time
Makes: 36 small squares (9 big ones)
Total Time: 10 minutes to cook, 2 hours to chill
Macros (Per Square, 1 of 36)
- Calories: 120
- Carbs: 16g
- Protein: 1g
- Fat: 6g
- Sugar: 14g
How to Make Mocha Fudge
Step 1: Melt chocolate, condensed milk, butter, and espresso powder
In a medium saucepan over low heat, add:
- 3 cups semi-sweet chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon unsalted butter
- 1 tablespoon instant espresso powder
Stir constantly until everything is melted, smooth, and fully combined.
Step 2: Stir in vanilla and salt
Once smooth, remove from heat. Stir in:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Mix well until fully blended.
Step 3: Pour into pan and spread
Line an 8×8 baking pan with parchment paper. Pour the fudge mixture into the pan and smooth the top with the spatula.
Step 4: Chill until set
Place the pan in the fridge and chill for at least 2 hours, or until firm.
Step 5: Cut and serve
Once chilled, lift out using the parchment paper. Cut into squares and enjoy!
Why This Recipe Works (Quick Science)
Sweetened condensed milk helps keep the fudge creamy without needing a candy thermometer. The sugar and milk solids create a smooth texture when heated with chocolate. Espresso powder intensifies the chocolate flavor, while the butter adds silkiness. Vanilla balances everything out.
Common Mistakes
- Overheating the chocolate – Melt it low and slow so it doesn’t get grainy.
- Not lining the pan – Use parchment so you can lift the fudge out easily.
- Skipping the espresso – It won’t taste like coffee, it just deepens the chocolate flavor.
- Not chilling long enough – Let it fully set in the fridge before cutting.
What to Serve With
- A hot cup of coffee or espresso
- Fresh berries or a berry compote
- Vanilla ice cream
- A glass of red wine for dessert
- Crushed nuts sprinkled on top
FAQ
Can I use milk chocolate instead of semi-sweet?
Yes, but it’ll be much sweeter. You might want to reduce the condensed milk slightly.
Can I freeze it?
Yes! Wrap it tightly and freeze for up to 3 months. Let it thaw in the fridge.
Do I need espresso powder?
It really brings out the chocolate flavor, but you can leave it out if you must.
Can I double the recipe?
Yep! Use a 9×13 pan instead.
Make Ahead Tips
- You can make the fudge up to 5 days ahead and store it in the fridge
- It gets even better after chilling overnight
- You can cut it and wrap squares individually for easy gift giving
Tools Needed
- Medium saucepan
- Rubber spatula
- Measuring cups and spoons
- 8×8 square baking pan
- Parchment paper
- Sharp knife
Substitutions and Variations
- Use dark chocolate chips for a more intense flavor
- Swap espresso powder for strong instant coffee granules
- Add chopped nuts, toffee bits, or mini marshmallows before chilling
- Use dairy-free condensed coconut milk and vegan chocolate for a dairy-free version
Leftovers and Storage
- Store in the fridge in an airtight container for up to 7 days
- Fudge can be frozen for up to 3 months
- Keep it cold for clean cuts and better texture
Final Thoughts
This mocha fudge is one of those recipes that looks and tastes fancy but takes no time at all. It’s a one-pot wonder that brings deep chocolate flavor with a kick of coffee warmth. Try it out, make it your own, and be sure to drop a comment with how it turned out for you. I’d love to hear how you liked it!
