Mocha Tahini Fudge
semi sweet chocolate
14 oz. sweetened condensed milk
Line a 8x8 dish with parchment paper and set aside.
Heat chocolate, milk, butter, and vanilla over medium-low heat, stirring frequently until chocolate has melted but being careful not to scorch the chocolate.
Then, stir in the espresso powder.
Pour mixture into your lined baking dish, using a spatula to smooth it out so that fudge is evenly distributed.
Place dish in the freezer for 30 minutes or the refrigerator for at least an hour to allow fudge to set.
Cut fudge into squares, then drizzle it with the tahini right before serving.
*Or sub 2 tsp instant coffee