Ingredients
Method
- Prepare your baking dish by lining it with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan over low heat, melt the dark chocolate and unsalted butter together until smooth, stirring constantly to avoid burning.
- Once melted, remove from heat and stir in the sweetened condensed milk until fully incorporated, creating a creamy and thick mixture.
- Next, mix in the espresso powder and vodka, stirring well to blend everything together evenly.
- Finally, stir in the vanilla extract and sea salt before pouring the mixture into your prepared baking dish.
- Refrigerate for at least 2 hours or until firm before lifting it out using the parchment overhang and cutting it into squares.
Notes
For best results, store leftovers in an airtight container in the fridge. It can also be made ahead of time, allowing the flavors to deepen as it sets.