Chocolate and Espresso Balsamic Fudge:

Cook Time             10 min

Temp                      low

Number                 12 to 24

Prep Time              5 min

Ingredients:

• 10 oz heavy cream
• 4 oz Espresso Balsamic                                     
• 2 C semi-sweet chocolate chips                                        
• 3 T unsalted butter cut into small pieces
• ½ t vanilla extract
• ¼ t sea salt

Preparation:

1. Butter a 9x13” baking pan and line with parchment paper that overhangs the sides.
2. In a metal bowl or double broiler, add all ingredients except for the salt.
3. Set over a pot of gently boiling water, stirring constantly until the chocolate has completely melted. The mixture will be very thick.
4. Pour into the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle a few grains of sea sat on each square and serve.