1 tablespoon espresso or instant coffee powder, optional
1 cup whipping cream
1 teaspoon vanilla
Chocolate bars will retain their square shape during their stint in the microwave oven, but a quick stir will show that the chocolate is indeed liquefied. Don`t use high power for melting chocolate, you could burn it.
1Put chocolate, butter, confectioners` sugar, granulated sugar, cocoa and optional espresso in 4-cup measure. Microwave with 350 watts until chocolate and butter are melted and mixture is well mixed, stirring every minute, for 4 to 5 minutes. Mixture will be grainy.
2Use metal whisk or spoon to beat mixture well until very thick, about 2 minutes. Slowly beat in cream until fudge is smooth. Beat in vanilla. Reheat with 350 watts, if necessary, and serve warm.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.