Decadent Chocolate Fudge

 

10 oz heavy cream

4 oz Delizia Espresso Balsamic Vinegar

1 lb (about 2 cups) semi sweet chocolate chips

3 Tbsp unsalted butter cut into small pieces

1/4 tsp sea salt

1/2 tsp vanilla extract

 

Butter a 9 x 13 inch baking pan and line with parchment that overhangs the sides.  In a metal bowl or double boiler, add all of the ingredients except the salt.  Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted.  The mixture will be very thick.  Pour in to the prepared pan.  Allow to cool to room temperature and cut into squares.  Sprinkle a few grains of sea salt on each square.

Makes about 3 pounds of fudge, 12 servings