3 Tbsp Heavy Cream
3 Tbsp Midtown Olive Oil Espresso Balsamic (or other Dark Balsamic)
1 Pound (About 2 Cups) Semi-Sweet Chocolate Chips
3 Tablespoons Unsalted Butter, cut in to Small Pieces
1/4 Teaspoon Sea Salt
1/2 Teaspoon Vanilla Extract
1/2 Cup Pecan Pieces (optional)-may substitute other nuts and/or dried fruits
Butter a 9x9" 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 in to squares. Sprinkle a few grains of sea salt on each square.
Makes about 1 1/2 pounds of fudge.