Description
Kahlua Chocolate Fudge is a rich and decadent dessert that combines the deep flavors of dark chocolate with the coffee and caramel notes of Kahlua liqueur. This easy, no-bake recipe is creamy, melt-in-your-mouth smooth, and perfect for gifting or enjoying as a treat. With just a few simple ingredients, you can create an indulgent, luxurious fudge that will impress anyone who tries it.
Ingredients
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12 oz (340g) semisweet or bittersweet chocolate chips
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1/2 cup (120 ml) heavy cream
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1/4 cup (60 ml) Kahlua (or other coffee liqueur)
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1/2 cup (90g) chopped walnuts or pecans (optional)
- Sea salt for garnish (optional)
Instructions
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Prepare the Pan:
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Line an 8×8-inch square baking dish with parchment paper or lightly grease it with butter to prevent sticking. Set aside.
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Melt the Chocolate:
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In a medium saucepan, combine the heavy cream, Kahlua, and salt. Heat over medium heat until it starts to simmer. Remove from heat and add the chocolate chips. Stir continuously until the chocolate is completely melted and smooth.
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Add Flavoring:
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Stir in the vanilla extract until fully combined. If using, fold in the chopped nuts.
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Pour and Set:
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Pour the chocolate mixture into the prepared pan, spreading it out evenly. Tap the pan gently on the counter to remove any air bubbles and smooth the top.
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Chill:
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Refrigerate the fudge for at least 2 hours, or until firm. If you’re in a hurry, you can place it in the freezer for about 1 hour.
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Serve and Enjoy:
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Once the fudge is set, remove it from the pan using the parchment paper. Cut into small squares and sprinkle with a pinch of sea salt for an extra touch. Serve and enjoy!
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Notes
Nut-Free: Omit the nuts for a smooth, nut-free version.Salted Caramel: Drizzle caramel sauce over the fudge before it sets, and sprinkle with sea salt for a sweet and salty combo.White Chocolate Fudge: Swap the semisweet chocolate chips for white chocolate chips for a different flavor.Spicy Kick: Add a pinch of cinnamon or cayenne pepper for a warm, spicy twist.
