The Easiest Keto Mocha Marble Fudge
This recipe is designed to teach everyone how to make the easiest mocha marble fudge
Servings 10 pieces
Ingredients
- 9 oz keto white chocolate chips (1 1/2 cups)
- 8 TBS milk of choice, divided
- 3/4 tsp coconut oil, divided
- 1 TBS Javy Microdose Coffee or strong brewed coffee or espresso, divided
- 4 1/2 oz keto milk chocolate chips
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper. Allow the paper to hang over the sides for easy removal once the fudge is firm
- Combine white chips, 1/3 cup of the milk, 1/2 tsp of the coconut oil and 1 1/2 tsp Javy or brewed coffee i a medium microwave safe bowl
- Microwave in 30 second intervals until the chips are fully melted. Stir after every 30 second interval to avoid burning. Once melted stir to fully combine and create a smooth mixture
- Pour mixture into the prepared loaf pan and tilt the pan back and forth to make sure the mixture is evenly distributed throughout the pan. Set aside
- In a separate small microwave safe bowl combine the milk chocolate chips, remaining 2 1/2 TBS of milk, the remaining 1/4 tsp coconut oil and the remaining 1/2 tsp of coffee.
- Microwave on high in 20 second intervals until chips are fully melted. Stir after each 20 second interval until the mixture is smooth
- Drop the milk chocolate mixture by teaspoon full over the top of the white chip mixture in the loaf pan. Use a knife and swirl the milk chocolate mixture into the white chocolate mixture. Keep the top smooth
- Place in the refrigerator and chill 1-2 hours or until completely firm
- Remove from the refrigerator. Grasp the overhanging parchment paper and lift the fudge slab out of the pan. Place the slab onto a clean cutting surface. Cut into desired size pieces. Store leftovers in an airtight container in the refrigerator up to 1 week