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- Line an 8×8 inch square pan with parchment paper. Set aside.
- Add the white chocolate chips, milk, 2 tablespoons instant espresso, rum and butter into a medium pot over medium-low heat.
- Stir mixture until melted and smooth.
- Pour the chocolate mixture into the prepared pan.
- Using a small pot, bring the heavy whipping cream to a simmer, and whisk in 2 teaspoons of espresso powder.
- Pour the hot cream over the chocolate chips in a small bowl and whisk until smooth.
- Scoop into a piping bag or zip top bag, and cut the tip off.
- Drizzle the chocolate onto the top of the fudge and use either a butter knife or a sharp knife to create a pull through look.
- Set aside on the counter overnight to harden.
- Once hardened cut into 1 inch squares.
