Espresso powder and chopped hazelnuts give this delectable treat a rich, crunchy finish. Perfect for serving with coffee after dinner.
Mocha Hazelnut Fudge
Prep Time: x minutes + cooling
½ cup butter
⅓ cup heavy whipping cream
9 oz 55% Semi-Sweet chocolate (about 1 ½ bars)
1 tbsp Instant Espresso Powder
1 tbsp vanilla extract
3 cups powdered sugar
Line 9×9 pan with parchment paper and spray with cooking spray
Melt butter over medium heat. Add in whipping cream, chocolate, and espresso powder. Continue cooking until chocolate is fully melted.
Remove from heat and stir in vanilla and powdered sugar. Move to a bowl and beat with a hand mixer at medium speed until combined.
Spread fudge evenly into the pan. Top with chopped hazelnuts and press into fudge.
Cover and refrigerate for at least 2.5 hours.
Remove fudge from pan and cut into squares for serving.