Ingredients:

  • 10 oz dark chocolate (60% cacao), finely chopped
  • 0.5 cup heavy cream
  • 3 tbsp Champagne or sparkling wine, room temperature
  • 2 tbsp unsalted butter, softened
  • 1 tsp edible gold dust
  • 12 oz white chocolate chips
  • 0.5 cup sweetened condensed milk
  • 2 tbsp instant espresso powder
  • 1 tbsp vodka
  • 1 tbsp coffee liqueur (Kahlúa)
  • 1 lb green seedless grapes
  • 2 cups Prosecco
  • 0.5 cup superfine sugar

Instructions:

  1. Place green grapes in a large bowl and cover with 2 cups of Prosecco. Refrigerate for at least 4 hours to allow for osmotic infusion.
  2. In a small saucepan, heat heavy cream to exactly 180°F (82°C). Pour over the chopped dark chocolate in a heat-proof bowl and let sit for 5 minutes. Whisk until a smooth, glossy emulsion forms.
  3. Stir the room-temperature Champagne and softened butter into the chocolate ganache. Cover and chill in the refrigerator until firm enough to scoop.
  4. Using a double boiler, melt the white chocolate chips with the sweetened condensed milk. Once smooth, whisk in the espresso powder, vodka, and coffee liqueur.
  5. Line an 8x8 inch pan with parchment paper. Pour the fudge mixture into the pan, smoothing the top. Chill for 2 hours until set.
  6. Scoop the chilled ganache into 1-inch balls and roll in edible gold dust. Drain the Prosecco grapes and roll them in superfine sugar until frosted.
  7. Slice the Espresso Martini fudge into small cubes and arrange all components on a marble or slate board for serving.