Spicy Mexican Hot Chocolate Fudge - cooking recipe

Ingredients

1 lb semisweet chocolate, chopped
3 tablespoons butter
1 (14 ounce) can fat-free sweetened condensed milk (NOT Evaporated Milk)
2 -3 tablespoons espresso
2 teaspoons ground cinnamon
1/8 teaspoon chili powder
1/8 teaspoon ground cayenne pepper
1 tablespoon sea salt (optional)

Preparation

Lightly coat an 8x8-inch pan with baking spray; line with parchment paper and spray again. Set aside.
Fill a saucepan with water, about 2-inches deep and bring to a simmer.
In a mixing bowl, one that is larger than the saucepan, combine chopped chocolate, butter, condensed milk and coffee.
Set mixing bowl over simmering water, making sure that the bowl does not touch the water.
Stirring frequently, cook until chocolate is melted and completely smooth.
Stir in cinnamon, chili powder and cayenne pepper.
Remove from heat and pour into the previously prepared pan.
Sprinkle with salt and chill in the fridge for 4 hours. For best results, chill over night.
Cut into squares and serve.