If you love chocolate and coffee, this Mocha Fudge is about to be your new favorite treat. It’s rich, smooth, and has that deep, espresso-kissed chocolate flavor that makes every bite melt in your mouth.
Best part? No baking, no fuss—just melt, mix, and chill.
Let’s make it!
What You’ll Need
- 2 cups semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp unsalted butter (melted)
- 2 tbsp espresso powder (or strong instant coffee)
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional topping: Chocolate shavings, cocoa powder, or crushed coffee beans
Pro Tips
- Use good espresso powder. It gives the fudge that deep, coffee-shop mocha flavor.
- Melt the chocolate slowly. Low heat or short microwave bursts keep it smooth and creamy.
- Let it set completely. Chill for at least 2 hours before cutting—good things take time!
- Line your pan with parchment paper. It makes lifting the fudge out so much easier.
- Customize it! Add crushed coffee beans on top, swirl in caramel, or mix in chopped nuts.
Tools You’ll Need
- Medium saucepan
- Spatula
- 8×8-inch baking dish
- Parchment paper
- Knife for cutting
Substitutions & Variations
- Dairy-free option: Use dairy-free chocolate and coconut condensed milk.
- Sweeter version: Use milk chocolate chips instead of semi-sweet.
- Extra coffee kick: Add an extra teaspoon of espresso powder or swirl in a shot of cold brew.
- Crunchy version: Stir in crushed chocolate-covered espresso beans.
Instructions
1. Melt the chocolate.
In a saucepan over low heat, melt chocolate chips, sweetened condensed milk, and butter, stirring constantly until smooth.
2. Add espresso, vanilla, and salt.
Remove from heat and stir in espresso powder, vanilla extract, and salt until fully combined.
3. Pour into the pan.
Line an 8×8-inch baking dish with parchment paper, then spread the fudge evenly.
4. Add toppings (if using).
Lightly dust the top with cocoa powder or crushed coffee beans for extra flavor.
5. Chill and set.
Refrigerate for at least 2 hours or until firm.
6. Cut and serve.
Once set, lift the fudge out using the parchment paper, cut into squares, and enjoy!
Leftovers & Storage
- Store in an airtight container in the fridge for up to 1 week.
- Want to keep it longer? Freeze the fudge for up to 3 months and thaw before serving.
Wrap-Up
And that’s it—your Mocha Fudge is ready to enjoy! It’s rich, creamy, and has that perfect coffee-chocolate balance. Try it out, take a pic, and let me know how it turned out. Happy snacking! ☕🍫
