Frozen Chocolate Fudge With Honey Peanut Butter Whipped Cream

For some reason one of the first desserts that I made while working in the industry are very much engraved in my heart. This is one of the first things I learned to make in Puerto Rico and I loved it SO MUCH it was my favorite snack. I switched up the recipe since we didn’t freeze it back then but these hot days in Miami call for something cold and sweet, so this was the perfect option.

Ingredients: (Frozen Chocolate Fudge)

• 1 bar of chocolate cortez o goya (or a bar of chocolate that is sweetened typically used for hot cocoa)

• 4 oz butter

• 1/4 cup strong coffee

• 5 eggs

• 4 tbsp cocoa powder

• 1/4 cup almond flour

• Crushed almonds for garnish

Ingredients: (Peanut Butter Whipped Cream)

• 5 oz of heavy or whipping cream

• 1/2 tbsp of honey

• 2 tbsp of unsweetened peanut butter.

Directions: (Frozen Chocolate Fudge)

1. This is a very simple recipe, and you can make it thicker by adding some sugar and eliminating the coffee, for a more fudgy and “chocolaty” flavor.

2. On a double boiler we melted chocolate with our coffee and our butter, then added my cocoa, almond flour, and lastly the eggs.

3. Make sure when the eggs are being added that you whisk vigorously off the heat to make sure the eggs don’t scramble and you end up with a smooth consistency.

4. When incorporated, bring the mixture back to a double boiler for 3-4 minutes to make sure the eggs are cooked and then simply pour into your silicone mold of choice and freeze overnight.

5. We recommend eating these right away when taken out of the mold since it will not be hard, but very fudgy and creamy. We served it with some great peanut butter whipped cream and a hibiscus kombucha syrup.

Directions: (Peanut Butter Whipped Cream)

1. Whip everything together until you get soft peaks, they will thicken up in the refrigerator much more.