Spicy Mexican Hot Chocolate Fudge

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/8 tsp Cayenne pepper, ground
  • 1/8 tsp Chili powder
  • 2 tsp Cinnamon, ground
  • 1 Sea salt
  • 1 lb Semi-sweet chocolate

• Drinks

  • 2 tbsp Espresso

• Dairy

  • 3 tbsp Butter
  • 1 can Condensed milk, fat-free sweetened

Found on diethood.com

Description

Ingredients

• 1-pound semi-sweet chocolate, chopped
• 3 tablespoons butter
• 1 can (14-ounces) Fat Free Sweetened Condensed Milk (*NOT Evaporated Milk*)
• 2 to 3 tablespoons brewed espresso or any other strong coffee
• 2 teaspoons ground cinnamon
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground cayenne pepper
• Sea Salt, optional

Directions

• Lightly coat an 8x8-inch pan with baking spray; line with parchment paper and spray again. Set aside.
• Fill a saucepan with water, about 2-inches deep and bring to a simmer.
• In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.
• Set mixing bowl over simmering water, making sure that the bowl does not touch the water.
• Stirring frequently, cook until chocolate is melted and completely smooth.
• Stir in cinnamon, chili powder and cayenne pepper.
• Remove from heat and pour into the previously prepared pan.
• Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.
• Cut into squares and serve.