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Chilli Espresso Chocolate Fudge

A slice of these in the morning will keep you going till midnight! Chocolate, chilli & coffee: these are our all time faves. A basic chocolate fudge in itself is great, pair it with coffee and you’ll have people waiting in lines; add a little chilli and you have a winner!

Sinfully delicious, this dessert doubles as breakfast, especially on weekends! Ancho chilli known for its deep earthy flavour works miraculously with these chocolate squares. Available from Sprig, it has a mild sweet flavour which matches the undertones of coffee, enhancing the espresso flavour.

Prep Time: 25 minutes + 3 hours refrigeration

Caters To: 36 gobblers or 36 squares

Challenge Level: Beginner

From The Pantry:

  • 180 ml single cream
  • 1 tablespoon espresso powder
  • 1/2 tablespoon ancho chilli powder (alter to taste)
  • 600 grams dark chocolate

Cook Away:

  1. Place the cream, espresso and cayenne powder in a small saucepan over high heat and bring to boil.
  2. In a separate bowl add chocolate and pour the hot cream on top.
  3. Place this mixture in a bain-marie and stir until it reaches a smooth consistency.
  4. Pour into a lightly greased pan and spread evenly by tapping.
  5. Refrigerate for 2-3 hours or until firm. Cut into squares as per desired size.

Serve with a shot of espresso.

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