A delicious and decadent dessert.


  • 1/2 cup dark chocolate chips

  • 3 tbsp soft butter

  • 2 tbsp brewed espresso coffee

  • 1 tbsp cocoa powder

  • 2 tbsp brown sugar (or rapadura sugar)

  • Seeds 1 vanilla bean

  • 1 tbsp Galliano

  • 250g mascarpone

  • 2-3 tbsp hazelnuts


  • 1.

    Melt the chocolate with the butter, then add sugar, coffee, cocoa, liquor and vanilla and mix well, until all the ingredients are combined. Add the marscarpone and either by hand or with electric beaters, cream it into the chocolate mix. Be careful not to whip it too much or it may split. Dry roast the walnuts in a frying pan over low heat for 1-2 minutes or until they smell fragrant. Rub them in a tea towel to lose their skins and set aside.

  • 2.

    Cool for a couple of minutes, then incorporate them into the chocolate mix. Line a rectangular small cake tin, approx. 20cm x 10cm, with plastic wrap, leaving some to overhang. Pour the batter into the tin and flatten with the back of a spoon. Fold the overhanging plastic wrap over the top of the fudge to enclose it securely.

  • 3.

    Set in the fridge for 2-3 hours. Turn the rectangle onto a board, cut it into fingers (roughly 2cm x 6cm) and dust them with icing sugar or cocoa powder. Place them in the freezer to set.

  • To serve:

  • 1.

    Serve straight from the freezer with an espresso shot of a little Frangelico.

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