It was my turn to host our neighborhood book club.  Every month, the ladies in my neighborhood get together to laugh, chat, eat, and oh yeah, discuss the book we read that month.  Our book club dinners are always a lot of fun, full of good food, good wine, and good conversation.  This month's book club selection was Extremely Loud and Incredibly Close, a poignant and moving book which we all loved.  If you haven't read it, I recommend picking it up!  (Read any good books yourself lately?  Let me know!)

For dinner that night, I made a dish called Chicken Osaka, some brown rice, Spicy Asian Slaw, and Peanutty Sesame Noodles (from the cookbook).  For dessert, I wanted something rich and satisfying yet easy to make.  This fudge is ridiculously easy; 3 ingredients and about as many minutes to prepare.  If you've been wondering what to do with the cans of organic condensed milk at TJ's, here's your recipe!  Every time I've served it, I've been asked how to make it.  At book club, I served pieces of the fudge with big fresh strawberries. 

In general, a hint of coffee or espresso really enhances and intensifies the taste of chocolate.  I recently tried this recipe for Espresso Brownies and loved the flavor.  Give this recipe a try as well - the glaze is super-easy and transforms the brownie into a fancy dessert.  If you can't find espresso powder, just use instant coffee (that's what I did and it turned out great!)

Chocolate Coffee Fudge

1 14-oz can Organic Sweetened Condensed Milk
2 Tbsp instant coffee (or espresso powder)
1/2 Tbsp water
1 12-oz bag semi-sweet chocolate chips

1.) Heat the condensed milk in a heavy saucepan over medium heat. 
2.) Dissolve the instant coffee in the water (it will be thick) and stir into the condensed milk. (You can also just toss the instant coffee into the condensed milk but it won't dissolve completely. I tried this the first time and actually liked the effect of tiny bursts of coffee flavor throughout the fudge).
3.) Add the chocolate chips, lower the heat, and stir until melted and smooth (don't scorch it!).
4.) Pour into an oiled 8x8-inch pan.  Chill in fridge until set (about 2 hours).

Tip:  When cutting the fudge, a plastic knife is easiest. If using a regular knife, wipe it clean in between making cuts.  Then use a spatula to lift out the pieces.  You can also line the pan with wax paper for easier removal of fudge.