bittersweet or semi sweet chocolate, finely chopped
sweetened condensed milk, divided
instant espresso powder
white chocolate, finely chopped
ladyfinger cookies, crushed into pea-size pieces
roasted coffee beans
Line 8-in. (20-cm) square metal baking pan with parchment paper. Set aside. Melt bittersweet chocolate with half the can condensed milk in medium saucepan over low heat, being careful not to scorch chocolate. Remove from heat and stir in espresso powder and salt. Pour into baking pan and refrigerate 10 min.
In another saucepan over medium-low heat, melt white chocolate with remaining sweetened condensed milk and cinnamon. Remove from heat. Stir in icing sugar until smooth. Stir in ladyfinger pieces.
Remove chocolate layer from fridge. Spread white chocolate layer evenly over chocolate layer. Evenly space coffee beans on top of layers to form 6 rows and 5 columns.
Chill 2 hr. or until firm. Sift cocoa powder over top. Remove fudge from pan and cut into 1-in. (2.5-cm) squares. Store refrigerated in airtight container 3 to 5 days.
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