These fudgy raw chocolate and coffee squares are the best treat to satisfy my sweet tooth and give me a boost of energy! Made with just 5 ingredients, these cocoa flavored treats taste like they come from a fancy chocolatier!
These raw chocolate squares are so good and surprisingly luxurious. With their fudge-like (the texture reminds me peanut butter fudge), melt-in-your-mouth texture, and deep rich cocoa flavor, it’s very hard not to devour them all in one sitting!
The recipe is very easy to follow and only requires 5 ingredients! It also only takes about 10 minutes to make, which makes this chocolate dessert a great option for home bakers with a busy schedule. Seriously, you won’t believe how incredibly delicious these squares are!
Raw Chocolate and Coffee Squares Ingredients
- Chocolate: Pick the type of chocolate you like to eat. It’s okay to go all dark or all milk chocolate, or, like I do, use half and half. I find that using half dark chocolate and half milk chocolate gives these squares the perfect balance of richness, creaminess, and sweetness.
- Instant coffee: I like to use instant espresso but feel free to use any type of instant coffee you like. Flavored ones are also okay. One tablespoon is just enough to add a subtle coffee taste. Add more for a stronger coffee punch.
- Heavy cream: Heavy cream gives the squares their fudge-like texture. I don’t recommend using regular milk since the texture will not be the same.
- Butter: A little butter gives the square a shiny and silky glaze.
- Cocoa powder or powdered sugar: Use either one to dust on top of the squares for extra flavor.
How to Make Raw Chocolate Squares
Scroll down to the recipe card for the full recipe.
- Line the bottom of the baking pan with parchment paper. This is to prevent the squares from sticking.
- Finely chop the bar of chocolate. Use a chef’s knife to chop the chocolate and place it in a mixing bowl. Add the instant coffee to the bowl.
- Heat the heavy cream and mix it with the chocolate. Keep mixing until the chocolate and instant coffee have completely melted and created a smooth sauce.
- Add the butter last. Finish by adding the butter and keep stirring until it melts.
- Chill the mixture in the fridge. Pour the mixture into the baking pan and refrigerate it for at least 3 hours, until the texture is solid.
- Slice the raw chocolate into squares. Slice the block into bite size squares using a chef’s knife.
- Top with cocoa or sugar. Dust the squares with a little powdered mocha or powdered sugar. Serve.
Recipe Tips
Let the square chill until they have fully solidified. I know it’s hard not to devour them as soon as possible but, trust me, the 3 to 4-hour wait time is essential to the success of this dessert. The longer they sit in the fridge and the more solid and easier to handle they become. If you really cannot wait and must eat them as soon as possible, I suggest putting them in the freezer for about 30 minutes to speed up the solidifying process.
Using a smaller baking pan is okay, but not a bigger one. The measurements for this recipe are just enough to fit a 6×6-inch baking pan. Using a bigger pan will result in overly thin squares that are hard to cut and wonโt hold their shape. However, you can use a smaller baking pan. The only difference is the mixture will take more time in the fridge to solidify.
How to Store them
Fridge: Keep the squares in a storage container. If the squares are stacked, either dust them well with powdered sugar or mocha powder before doing so, or place a piece of parchment paper between each layer to prevent them from sticking together. Cover and refrigerate for up to 1 week.
Freezer: Dust each square well with powdered sugar or mocha powder so they are no longer sticky, or wrap each square with parchment paper. Transfer them to a storage bag or container, leaving space between each square so they don’t touch. Do not stack them up. Freeze for up to 4 months. Before eating, let the squares thaw in the fridge overnight.
How to Serve Raw Chocolate and Coffee Squares
Serve these decadent raw chocolate and coffee squares with a cup of coffee, tea, or with a side of ice cream. These squares can also be used as a spread for toast, croissants, or added to a hot chocolate for a major cocoa boost!
Other chocolate desserts you might like to try: Chocolate espresso cookies, matcha and dark chocolate bread pudding, tofu chocolate mousse, golden vegan brownies, hot chocolate bombs, vegan chocolate chip cookies, sake spiked hot chocolate, magic cookie bars.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Raw Chocolate and Coffee Squares
- Prep Time: 10 minutes
- Cook Time: 3 hours refrigeration
- Total Time: 3 hours 10 minutes
- Yield: 10 to 12 squares
- Category: Desserts
- Method: Chilling
- Cuisine: N/A
- Diet: Vegetarian
Description
Made with just 5 ingredients, these raw chocolate and coffee squares are subtly sweet, fudge-like, and incredibly luxurious.ย
Ingredients
- 8 ounces bar of dark chocolate or semi sweet chocolate, or a mix of both
- 1 tablespoon instant coffee or mocha powder
- 220 ml heavy cream
- 2 tablespoons room temperature unsalted butter
- Cocoa powder or powdered sugar, for topping
Instructions
- Line the bottom of the cake pan with parchment paper. Line a 6 x 6-inch square baking pan with parchment paper. Set aside.
- Chop the chocolate. Put the chocolate bar on a cutting board and finely chop it using a chefโs knife. Transfer it to a bowl and add the instant coffee. Set aside.
- Warm up the cream. Put the cream in a microwave safe bowl or mug and microwave on high for 30 seconds. Stir the cream and microwave it for another 20 to 30 seconds. Keep an eye on the cream as it may bubble over!
- Mix the cream with the chocolate. Slowly add the cream to the chocolate and mocha mix using a spatula. Then add the butter and keep on stirring until everything has combined and is silky smooth.
- Refrigerate it. Pour the mixture into the baking pan and place in the fridge. Refrigerate for about 3-4 hours, until the mixture becomes solid.
- Slice the raw chocolate. Run a knife along each side of the baking pan to make sure the fudgy texture isn’t sticking to the pan. Place a large flat plate over the baking pan and carefully flip it. Gently take the parchment paper off the raw chocolate if itโs stuck to it. Brush a little oil on the blade of a chefโs knife and cut the raw chocolate into bite size squares. You should have about 12 to 16 squares.
- Sift and serve. Use a metal strainer to sift a little cocoa powder or powdered sugar on top of the squares before serving.
Notes
Storage: Before stacking the squares, dust them well with powdered sugar or mocha powder to prevent them from sticking together. Or, place a piece of parchment paper between each layer. Cover and refrigerate for up to 1 week.
Nutrition
- Serving Size: 1 square
- Calories: 167
- Sugar: 8.6g
- Sodium: 5.4mg
- Fat: 14.7g
- Saturated Fat: 8.8g
- Unsaturated Fat: 0.5g
- Trans Fat: 0.1g
- Carbohydrates: 12.5g
- Fiber: 2g
- Protein: 1.8g
- Cholesterol: 18.9mg
