How To make Creamy Mocha Fudge

Mocha Fudge Pops

Mocha fudge pops for TLC

Holiday Mocha Fudge | Southern Living

Southerners love Christmas for a multitude of reasons. It’s a season to spend time with family and friends, give and receive exciting gifts, and of course, enjoy decadent desserts. This Holiday Mocha Coffee Fudge deserves a place at your Christmas table this year because it’s easy to prepare and oh-so delicious!

Packed with irresistible ingredients like chocolate, butterscotch, marshmallows, and pecans, this fudge recipe is sure to be your new favorite. It was first submitted in 1984, and the delicious sweet has been a Southern Living staple ever since.

The candied cherry garnish gives the Holiday Mocha Coffee Fudge its festive charm. The chocolate treat is melt-in-your-mouth scrumptious. And, the added coffee granulates perfectly compliment the rich, chocolate flavor.

Get the Recipe:

Ingredients:
1 (5.33-ounce) can evaporated milk; 1 2/3 cups sugar; 2 tablespoons butter or margarine; 1/2 teaspoon salt; 2 cups miniature marshmallows; 1 (6-ounce) package semisweet chocolate morsels; 1/2 cup butterscotch morsels; 1 tablespoon instant coffee granules; 1 teaspoon vanilla extract; 1/2 cup chopped pecans; candied red and green cherries (optional)

This Holiday Mocha Fudge is a decadent treat for the Christmas season.

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How to make Mocha whipping cream frosting/simple recipe

Ingredients;
3 cups heavy cream or whipping cream
1 & 1/2 cup icing sugar
2 & 1/2 tsp coffee granules
1 tbsp cocoa powder

#whippingcreamfrosting #mochafrosting #chocolatefrosting #frosting

Easy 2 MINUTE Chocolate Fudge | Holiday Favourites

This creamy, dreamy, melt in your mouth Chocolate Fudge is the perfect holiday treat! With a few ingredients, this Chocolate Fudge comes together in minutes. I am sure you are going to love this easy peasy recipe!

Full Written Recipe -

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#platinitwithwendy #chocolatefudge #christmasrecipe
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How to Make Mocha Almond Fudge Ice Cream at Home - Delicious and Creamy

My favorite ice cream flavor is mocha almond fudge and now I can make it at home.
Check out this recipe for simple ice cream you can make at home. If you don't want to use the ice cream maker, simply pour the mixture into a container and freeze until firm.

Mocha Almond Fudge Ice Cream
4 tsp instant coffee dissolved in 1/4 cup cold water
1 cup chocolate chips
1.5 cups heavy cream
1 can (14 oz) sweetened condensed milk
1 cup of chocolate chunks or chips
1 cup almonds
0.5 cup hot fudge sauce

Amazon links for all of the ingredients and the ice cream maker:
Koji Ice Cream Maker:
Instant Coffee:
Chocolate Chips:
Sweetened Condensed Milk:
Chocolate Chunks:
Hot Fudge Sauce:

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[ASMR] How to Make Mocha Fudge Ice Cream

Original video with music :

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Ingredients:

chocolate fudge :
150g dates
30g cacao powder
1 tsp vanilla extract

espresso ice cream :
4 shots(80 ~ 120ml) espresso
500g banana
100g cashew nuts
50g cacao butter
50g maple syrup
200ml plant-based milk

Instructions:

1. roast your green coffee bean and make espresso.
2. put dates, cacao powder and vanilla in a bowl or food processor and mix well. cut into small pieces.
3. combine all the ingredients for ice cream into a blender and blend until smooth.
4. pour ice cream mixture into an ice cream maker and add chocolate fudge.
5. place it in a freezer for a few hours.
6. Enjoy!

*for those who aren't a big fun of banana-based ice cream, here's a basic vegan ice cream recipe for you.
espresso ice cream without banana :
4 shots(80 ~ 120ml) espresso
500ml plant-based milk (thicker is better)
200g cashew nuts (or 200ml oil if you have a nut allergy )
200g maple syrup (or any other sweetener you like)

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「材料」
チョコレートファッジ：
デーツ　150g
カカオパウダー　30g
バニラエクストラクト　小さじ1

エスプレッソアイスクリーム：
エスプレッソ　4ショット（80〜120ml）
バナナ　500g
プラントベースドミルク　200ml
カシューナッツ　100g
カカオバター　50g
メープルシロップ　50g

「作り方」
１、コーヒー豆を焙煎し、エスプレッソを淹れます。
２、チョコレートファッジの材料をボウルなどで混ぜるか、フードプロセッサーなどで混ぜ合わせます。
３、アイスクリームの材料を全てブレンダーで滑らかになるまで混ぜます。
４、アイスクリームメーカーに流し入れ、最後の方でチョコレートファッジを加えます。
５、冷凍庫で数時間ほど冷やし、固まるまで待ちます。
６、エンジョーイ！

＊バナナベースのアイスが好きじゃない方は下記レシピを試してみてください。
エスプレッソアイスクリーム（バナナなし）：
エスプレッソ　4ショット（80〜120ml）
プラントベースドミルク　500ml（濃い方が美味しいです）
カシューナッツ　200g（ナッツアレルギーの場合は太白ごま油などのクセの弱い油で代用してください）
メープルシロップ　200g（甘味料の種類は問いません）

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Equipments & etc:

Camera : Fujifilm GFX100
Lens : Fujinon GF45mmF2.8

Lens Filter : Kenko variable NDXII 82mm / Kenko MC close-up filter NEO No.1 & No.3
Mic：SENNHEISER MKE600 / ZOOM H6
Monitor : Atomos Shinobi
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7/ RRS TP-243 Ground-Level Tripod
Slider : iFootage Shark Slider Mini
Edit : Adobe Premiere Pro

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