Mocha Coconut Fudge

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Savor the decadent blend of chocolate, espresso, and coconut with this Mocha Coconut Fudge recipe. This indulgent treat combines the rich flavors of semi-sweet and white chocolate with a hint of coffee and a touch of coconut, creating a creamy, flavorful fudge that's perfect for any occasion. The combination of smooth textures and the crunch of toasted coconut makes each bite a delightful experience. Whether you’re looking to impress guests at a gathering or simply want a luxurious homemade treat, this Mocha Coconut Fudge delivers both sophistication and satisfaction. Enjoy crafting this exquisite confection and treat yourself to a taste of gourmet indulgence!

Recipe for Mocha Coconut Fudge

Follow along to create this Mocha Coconut Fudge and discover the joy of blending rich chocolate with bold espresso and toasted coconut. From melting the chocolate to layering and chilling, each step brings you closer to a deliciously creamy treat that's perfect for any occasion. Enjoy the process and the delightful results of your homemade confection!

Ingredients

12 ounces Guittard SemiSweet Chocolate
12 ounces Callebaut White Chocolate
15 ounce can sweetened condensed milk
1 1/2 tbsps Espresso Powder
1 tsp Vanilla Bean Paste
1 1/2 tsps Coconut Emulsion
1 tbsp Coconut Oil, divided in half
1/2 cup Toasted Coconut

Instructions

Printable Recipe

1. Melt the semi-sweet chocolate in a microwave safe bowl on the chocolate setting, stirring in between melting times or 30 seconds on 50% power, stirring after each time until melted.

2. Once melted, add in half of the sweetened condensed milk, vanilla bean paste, espresso powder and 1/2 tablespoon coconut oil.

3. Stir with a spatula until combined and smooth. Spread evenly in your prepared pan. Mixture will be thick. Freeze for 30 minutes.

4. Melt the white chocolate in a microwave safe bowl on the chocolate setting, stirring in be tween melting times or 30 seconds on 50% power, stirring after each time until melted.

5. Stir in remaining sweetened condensed milk, 1/2 tablespoon coconut oil and coconut emulsion, stirring until combined.

6. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat.

7. Top with toasted coconut, chill in refrigerator for 60-90 minutes until firm.

8. When ready to cut, fill a large cup with hot water. Dip a sharp knife into the water, then blot dry with towel. Use knife to separate fudge from edge of pan and remove fudge to cutting surface. Use same knife technique and cut fudge into squares.