Chocolate Espresso Balsamic Fudge (Cooking Class on 07/22/2017)

[vc_row][vc_column width=”1/3″][vc_gallery interval=”3″ images=”609″][/vc_column][vc_column width=”2/3″ el_class=”2 TBSP Traditional 18 Year Aged 2 TBSP Honey 1 Cup Sliced Strawberries ¼ Cup fresh chopped basil ⅓ Cup toasted Pecans, roughly chopped Whisk honey and balsamic in bowl until smooth. Mix in strawberries, basil, and toasted Pecans. Set aside. Warm Brie in a 375* oven for about 15 minutes, until the center of the round in soft. Top Brie with strawberry mixture and serve immediately with crackers. * To toast Pecans: bake on an unlined cookie sheet in single layer at 300* for 8-10 minutes. Be sure to cool pecans before mixing them into the topping. “][vc_column_text]

 Chocolate Espresso Balsamic Fudge

12 oz. Heavy Cream
3 oz.  Espresso Balsamic
1/2 pound (about 1 cup) 60 percent dark chocolate
1/2 pound (about 1 cup) semi-sweet chocolate
1/2 tsp. vanilla extract1/4 tsp. fleur de sel or sea salt
Cooking Instructions :
Butter a 9×13 baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square. Makes about 2 pounds of fudge.  
Cooking Time : 6-10 min  
Servings : 10-12


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