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Makes
Makes: 30 pieces
Level
very easy
Prep Time
15
Cooking Time
120
Total Time
150

Ingredients

5 oz
bittersweet or semi sweet chocolate, finely chopped
150 g
1 can
sweetened condensed milk, divided
300 mL
4 tsp
instant espresso powder
20 mL
pinch salt
10 oz
white chocolate, finely chopped
280 g
1/4 tsp
ground cinnamon
1 mL
1/4 cup
icing sugar
60 mL
3/4 cup
ladyfinger cookies, crushed into pea-size pieces
175 mL
30
roasted coffee beans
1 tbsp
cocoa powder
15 mL

Method

Step 1
Line 8-in. (20-cm) square metal baking pan with parchment paper. Set aside. Melt bittersweet chocolate with half the can condensed milk in medium saucepan over low heat, being careful not to scorch chocolate. Remove from heat and stir in espresso powder and salt. Pour into baking pan and refrigerate 10 min.
Step 2
In another saucepan over medium-low heat, melt white chocolate with remaining sweetened condensed milk and cinnamon. Remove from heat. Stir in icing sugar until smooth. Stir in ladyfinger pieces.
Step 3
Remove chocolate layer from fridge. Spread white chocolate layer evenly over chocolate layer. Evenly space coffee beans on top of layers to form 6 rows and 5 columns.
Step 4
Chill 2 hr. or until firm. Sift cocoa powder over top. Remove fudge from pan and cut into 1-in. (2.5-cm) squares. Store refrigerated in airtight container 3 to 5 days.
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Characteristics

Italian Kid-Friendly

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 piece):
Calories:
140
Fat:
6 g
Saturated Fat:
3.5 g
Carbs:
19 g
Sugar:
17 g
Protein:
2 g
Cholesterol:
10 mg
Fiber:
1 g
Sodium:
35 mg