Espresso Martini Fudge

Espresso Martini Fudge

Espresso Martini Fudge is a rich, indulgent dessert inspired by the classic cocktail. It combines the bold flavor of espresso with a hint of coffee liqueur and vodka, blended into smooth, creamy fudge. The result is a sweet treat with a grown-up twist — balancing chocolatey sweetness with the sophisticated taste of an espresso martini.
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine French, Italian
Servings 36 Yields

Ingredients
  

Bottom Layer

  • Cooking spray
  • 1 cup (170 g.) semisweet chocolate chips
  • 3/4 cup sweetened condensed milk
  • 1/2 cup (85 g.) chopped bittersweet chocolate
  • 2 Tbsp. Marshmallow Fluff
  • 2 Tbsp. espresso powder
  • 1 Tbsp. unsalted butter
  • 1 1/2 tsp. Kahlúa

Top Layer

  • 2 cups (240 g.) white chocolate chips
  • 3/4 cup sweetened condensed milk
  • 2 Tbsp. Marshmallow Fluff
  • 1 Tbsp. unsalted butter
  • 1 1/2 tsp. Baileys
  • 1 1/2 tsp. Kahlúa
  • Espresso powder and espresso beans (optional), for serving 

Instructions
 

  • Line an 8" x 8" baking pan with crisscrossed parchment, leaving a 2" overhang on all sides. Lightly grease with cooking spray.
  • In a medium heatproof bowl, microwave chips, milk, and chopped chocolate in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total. Transfer to a medium pot.
  • In a small bowl, mix Fluff, espresso powder, butter, and Kahlúa. Using a rubber spatula, scrape Fluff mixture into pot. Cook over medium heat, stirring, until heated through, about 1 minute. Transfer to prepared pan; smooth top. Wipe out pot.

Top Layer

  • In a medium heatproof bowl, microwave chips and milk in 30-second increments, stirring between each, until melted and smooth, about 90 seconds' total. Transfer to reserved pot.
  • In a small bowl, mix Fluff, butter, Baileys, and Kahlúa. Using spatula, scrape Fluff mixture into pot. Cook over medium heat, stirring, until heated through, about 1 minute. Pour over bottom layer, smooth top. Refrigerate fudge until set, at least 2 hours and up to 5 days.
  • Using parchment overhang, lift out fudge and transfer to a cutting board. Dust with espresso powder, cut into squares, and top with espresso beans (if using).
Keyword Espresso Martini Fudge
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