Dark Chocolate Fudge

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Line an 18x18cm square baking tin with parchment paper.

   Tip: Optional: grease the tin for easier removal.

2. 2

   In a medium saucepan, combine the dark chocolate, granulated sugar, and light brown sugar. Place the saucepan over low heat and stir until the sugar has dissolved.

   Tip: Optional: use a spatula to ensure the chocolate melts evenly.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.

   Tip: Optional: be patient and let the mixture thicken.

4. 4

   Remove the saucepan from the heat and stir in the salt, unsalted butter, and heavy cream until the butter has melted and the mixture is smooth.

   Tip: Optional: let the mixture cool slightly before proceeding.

5. 5

   In a separate bowl, whisk together the egg yolks and vanilla extract until pale and thick. Add the espresso powder and whisk until well combined.

   Tip: Optional: use a fork to scrape the sides of the bowl.

6. 6

   Gradually pour the egg yolk mixture into the chocolate mixture, stirring constantly until the mixture thickens and coats the back of a spoon.

   Tip: Optional: be patient and let the mixture thicken.

7. 7

   Stir in the dark chocolate chips and almonds (if using) until well combined.

   Tip: Optional: let the mixture cool slightly before pouring into the prepared tin.

8. 8

   Pour the fudge mixture into the prepared tin and smooth the top with a spatula.

   Tip: Optional: use a sharp knife to remove any air bubbles.

9. 9

   Refrigerate the fudge for at least 2 hours or until set. Cut into squares and serve.

   Tip: Optional: wrap the fudge in plastic wrap or aluminum foil for a more rustic look.

10. 10

    Store the fudge in an airtight container in the refrigerator for up to 5 days.

    Tip: Optional: let the fudge come to room temperature before serving.