Spicy Mexican Hot Chocolate Fudge

1. 1

   Lightly coat an 8x8-inch pan with baking spray; line with parchment paper and spray again. Set aside.

2. 2

   Fill a saucepan with water, about 2-inches deep and bring to a simmer.

3. 3

   In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.

4. 4

   Set mixing bowl over simmering water, making sure that the bowl does not touch the water.

5. 5

   Stirring frequently, cook until chocolate is melted and completely smooth.

6. 6

   Stir in cinnamon, chili powder and cayenne pepper.

7. 7

   Remove from heat and pour into the previously prepared pan.

8. 8

   Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.

9. 9

   Cut into squares and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.