Can I use cocoa nibs instead of powder?

No, you need powder for this recipe. Nibs won't dissolve and won't give the right consistency.

Why is my fudge grainy?

You may not have mixed the cocoa and sweetener well enough, or used cold cream. Whisk dry ingredients first, then pour hot cream and whisk until smooth.

Can I replace cream with milk?

Milk makes a thinner mixture that won't set properly. Use at least 20% cream, but 33% is best.

How to make it firmer?

Increase the butter or cream slightly, or add 10–15 g of coconut oil. For softer fudge, increase cream proportion.

Chocolate fudge

Name: Chocolate fudge
Total time: 10 min
Yield: 1 порция
Cuisine: International
Ingredients: Cocoa Powder — 20 g; Bulk sweetener — 15 g; Cream — 100 g; Butter — 90 g

15min

225g

Nutrition per 100g

693

This chocolate fudge is a dream for sweet lovers. Thick, buttery, melt-in-your-mouth texture with a deep cocoa flavor. Ready in minutes, yet tastes like an expensive truffle. Perfect served with coffee or used as a dessert filling.

ConfectioneryDessert

WHAT YOU WILL NEED

From ingredients

4 products

Dry mix

Liquid

Fats

SIMPLE PROCESS

Step by step recipe

The key to this fudge is proper emulsification. Mix cocoa with sweetener, pour over hot cream, and stir until smooth. Heat gently over low heat, without boiling, to melt the butter evenly. Cool at room temperature, then refrigerate — the fudge sets to a perfect spreadable or moldable consistency.

Step 1

Mix Dry Ingredients

In a small bowl, combine cocoa powder (20 g / 0.7 oz) and granulated sweetener (15 g / 0.5 oz). Whisk to break up any lumps.

Step 2

Heat the Cream

In a small saucepan, heat 100 g (about ½ cup) of cream until very hot but not boiling, stirring occasionally.

Step 3

Pour Cream Over Dry Mix

Pour the hot cream over the cocoa-sweetener mixture. Whisk thoroughly until completely smooth and lump-free.

Step 4

Melt the Butter

Return the mixture to low heat, add 90 g (about 6 tbsp) of butter. Heat, stirring constantly, until butter is fully melted and the mixture is glossy. Do not let it boil.

Step 5

Cool and Serve

Remove from heat, let stand for 5–10 minutes at room temperature, then transfer to a jar or mold. Refrigerate for 1–2 hours to set. Serve with tea or use as a dessert topping.

CHEF'S TIP

Use High-Quality Cocoa

Opt for Dutch-processed cocoa for a deeper, smoother flavor and richer color. Regular cocoa may taste acidic.

Heat Cream Until Hot but Not Boiling

Heat cream until very hot (about 80–90°C) but don't let it boil, or it may curdle.

Choose Full-Fat Cream and Butter

Use cream with at least 33% fat and butter with 82% fat for the creamiest, most stable fudge.

Let It Set Properly

After cooking, let it sit for 5–10 minutes at room temperature, then refrigerate for 1–2 hours. It will thicken and become easy to spread or roll into balls.

SUBSTITUTIONS

Add your taste

Replace Sweetener with Honey or Syrup Use 20 g of honey or maple syrup — they add their own flavor and make the fudge softer, ideal for drizzling.
Use Coconut Oil Instead of Butter Coconut oil gives a tropical hint and a vegan option. Substitute in the same amount.
Add Vanilla or Sea Salt A few drops of vanilla extract or a pinch of flaky sea salt elevate the flavor.
Make a Nutty Version Fold in 30 g of chopped walnuts or hazelnuts for extra texture.

HOW TO STORE

How to Store Chocolate Fudge

Store in an airtight container in the fridge for up to 2 weeks. Before use, let it warm to room temperature for 10–15 minutes to soften. You can also freeze in portions for up to 3 months; thaw in the fridge.

GOOD TO KNOW