Espresso Chocolate Fudge

Line a square shape, approx. 15 x 15 cm, with baking paper and parchment paper. I always crumple up the paper, soak it under cold running water and then squeeze it out very well so that the paper can easily be adapted to any shape.

Put the espresso beans in a freezer bag and beat them with the meat mallet so that the beans break into large pieces. Break the chocolate into large pieces.

Put the sweetened condensed milk in a saucepan and add the chocolate pieces. Now warm the pot slowly and gently and stir until the chocolate has completely dissolved, then take it off the stove immediately and season with coffee liqueur (you can also leave out the liqueur for children).

Now pour the fudge mass into the paper-lined mold and smooth it out and sprinkle the broken espresso beans over it, then cover with cling film and put it in the refrigerator for at least 8 hours.

Then lift the fudge with the paper out of the mold and carefully loosen the paper. Then cut the fudge into approx. 2 cm strips, 2 cm of these strips.

Stored in a cool place, the little things should keep for at least 2 weeks.