Decadent Chocolate and Aged Espresso Balsamic Fudge


  • 12 oz. Heavy Cream
  • 4 oz. Bella Nonnas Espresso Balsamic Vinegar
  • 1/2 pound (about 1 cup) 60% dark chocolate
  • 1/2 pound (about 1 cup) semi-sweet chocolate
  • 1/2 tsp. vanilla extract1/4 tsp. fleur de sel or sea salt

Cooking Instructions:
  • Butter a 9x13 baking pan and line with parchment that overhangs the sides.
  • In a metal bowl or double boiler, add all of the ingredients except the salt.
  • Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted.
  • The mixture will be very thick.
  • Pour in to the prepared pan.
  • Allow to cool to room temperature and cut in to squares.
  • Sprinkle a few grains of sea salt on each square. Makes about 2 pounds of fudge.

Cooking Time: 6-10 min
Servings: 10-12