Ingredients:

  • 2 cups semi-sweet chocolate chips
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup brewed coffee, cooled
  • 1 cup milk chocolate chips
  • 1 teaspoon espresso powder (optional)
  • 1 cup toasted almonds, roughly chopped
  • Sea salt for sprinkling

Instructions:

  1. Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal.
  2. In a double boiler or microwave, melt the semi-sweet chocolate chips with sweetened condensed milk, stirring until smooth.
  3. Remove from heat and mix in vanilla extract and salt.
  4. Pour the fudge base into the prepared pan, spreading evenly.
  5. Place the pan in the refrigerator for 30-45 minutes, until firm.
  6. In a saucepan, combine brewed coffee, milk chocolate chips, and espresso powder (if using). Heat gently until melted, stirring until smooth.
  7. Pour the Jamoca layer over the chilled fudge base, spreading evenly.
  8. Sprinkle with chopped toasted almonds and a pinch of sea salt on top.
  9. Return the pan to the refrigerator for an additional 1-1.5 hours, until fully set.
  10. Once firm, lift the fudge out using the parchment overhang and slice into squares.