Sublime Superlemon

Cream Cheese Chocolate Coffee Fudge

This recipe is super simple to make and as I found out yesterday goes extremely well with tea brewed from fresh mint leaves. I still need to work on getting a thicker texture though, maybe then I can stop calling this “fudge”

Cream Cheese Chocolate Coffee Fudge

• 500g of cream cheese
• 600g of baker’s chocolate
• 3/4 cup sugar
• 1/4 cup heavy cream
• a double shot of espresso or a cup of coffee reduced to 1/3 of the liquid
• Muslin or cheesecloth

1. Start a double boiler (a bowl set on top of a pot of boiling water, N.B.: don’t let the boiling water touch the bowl) and put all the chocolate in peices into the bowl.
2. Add the sugar to the cream cheese in a bowl and use a fork to incorporate. The cream cheese should get considerably softer after a bit of work.
3. Add the heavy cream to the cream cheese and work it in again
4. At this point the chocolate should be melted completely, add it and the coffee/espresso to the cream cheese and mix thoroughly
5. For the next part I used a muffin tin but any mold of any shape will work. Cut 6″ squares of the cheesecloth and place it in a muffin tin. Spoon in the mixture to the brim and then fold the remaining muslin over the mixture, covering it completely and creating a little package. Do this for the rest of the tins.
6. Place in your freezer and let set over night.

Note that alternatively you can add 1/2 cup of heavy cream instead of 1/4 cup and you will get a much softer consistency. In this case you can set the fudge in glasses and present it as a mousse.