Chocolate Meltaways: A Fabulous Fudge Recipe
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These chocolate meltaways are bite-sized, hand-held puddles of chocolate cream cheese fudge that are guaranteed to simply melt in your mouth.
These mini milk chocolate meltaways are the perfect holiday treat for many reasons. They don’t take long to make, you don’t have to bake them, and they last in the fridge for up to two weeks. Not that they’ll last that long, as once you have a bite of one of these chocolate meltaways, you’ll be coming back for more. With a mouthwatering fudge center and a sugary exterior, these bite-sized treats literally melt in your mouth.
If you’re also looking for more candies made from cream cheese, check out cream cheese divinity and cream cheese mints.
Recipe Ingredients
- Cream cheese (check out my easy homemade cream cheese recipe)
- Butter
- Cocoa powder
- Vanilla
- Lemon juice
- Milk
- Confectioner’s sugar
Place cream cheese and butter in a large mixing bowl and beat with an electric mixer until smooth and creamy, or about one to two minutes.
Add 1/2 cup of cocoa powder, vanilla, lemon juice, and milk, and beat again until fully mixed.
Add confectioner’s sugar, one cup at a time, beating well after each and scraping down the sides of the bowl, until thick and very sticky like cookie dough. You may not need all of the confectioner’s sugar, so stop when it has the consistency of cookie dough.
Stir together remaining cocoa powder and 1/4 cup confectioner’s sugar in a small bowl.
Pinch off small portions of the dough and roll into 1 inch balls. Roll each ball into the cocoa/sugar mixture. Tap to remove excess. Repeat until all dough is used.
You can use some silicone candy molds like those here. Otherwise, you can use a simple technique by pressing down lightly on top of each ball with the tines of a fork to flatten and imprint the design. Yep, so simple and it’s so easy to make these adorable bite-sized fudge treats!
(If you use the link above for the candy molds, please note Southernplate will receive a very small commission should you choose to purchase).
Store these chocolate candies covered, in the refrigerator, until ready to serve. These are decadent easy little treats!
Storage
- You can store these chocolate meltaways in the fridge for up to two weeks, as long as all the ingredients were fresh when you made this recipe.
- If you’d prefer to freeze them, seal them in an airtight container and place them in the freezer for up to one year.
Recipe Notes
Feeling minty? Drop 1/2 teaspoon of mint extract into your dough to instantly make mint chocolate meltaways!
Ingredients
- 8 ounces cream cheese at room temperature
- 3 tablespoons butter at room temperature
- 5 oz unsweetened cocoa powder split up into 1/2 cup (4oz) and 2 tbsp (1 oz)
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 6-7 cups confectioner's sugar plus an additional 1/4 cup for dipping
Instructions
- Place cream cheese and butter in a large mixing bowl and beat with an electric mixer until smooth and creamy, or about 1 to 2 minutes. Add 1/2 cup of cocoa powder, vanilla, lemon juice, and milk and beat again until well combined.8 ounces cream cheese, 3 tablespoons butter, 5 oz unsweetened cocoa powder, 1 tablespoon vanilla extract, 1 tablespoon lemon juice, 1 tablespoon milk
- Add 6 to 7 cups of confectioner's sugar, one cup at a time, beating well and scraping down the sides of the bowl after each addition. Keep adding sugar until the dough is sticky and thick like cookie dough. You will likely use at least 6 cups but may not need the whole 7.6-7 cups confectioner's sugar
- Stir together the remaining 2 tablespoons of cocoa powder with 1/4 cup of confectioner's sugar in a small bowl until no lumps remain. Pinch dough off and form into one-inch balls before rolling in cocoa powder/sugar mixture.5 oz unsweetened cocoa powder, 6-7 cups confectioner's sugar
- Press down lightly on each ball with the tines of a fork to flatten and imprint a pattern. Store in refrigerator until ready to serve. Can be stored in fridge for up to two weeks if all ingredients are fresh.
Notes
Nutrition
You may also like these chocolate candy and fudge recipes:
Chocolate Peanut Butter Balls No Baking Necessary
Holly Jollies – Candy On A Budget; In A Hurry!
Chocolate Fudge That Can Take Over The World
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I’m wondering about the lemon juice as well! My family doesn’t care for lemon at all. Sub?
Hey! I wasn’t expecting lemon juice to be such a topic on this post, just didn’t see it coming (lack of foresight on my part!). Please forgive me for sharing one reply with all of the questions about it. 🙂 I will add this to the post as well.
The lemon juice is just a flavoring ingredient in this, very minor, the same quantity as the vanilla flavoring. It brings a much needed balance and can’t be tasted beyond that but does make a difference and add a lot to the final result. There isn’t a substitute. You can leave it out if you like but I encourage you to use it just as we do in my cream cheese divinity.
Debbie, I add it many times to my sweet baked goods…It’s not a “takeover” addition, but I find that it so many times just adds a little “pick me up” kick …
OK, you are the Queen of Cream Cheese Candy. I have some dark chocolate cocoa powder to make some of these.
oh that would be SUBLIME!
I also was wondering if you can substitute something else for the lemon juice.
Hey! I wasn’t expecting lemon juice to be such a topic on this post, just didn’t see it coming (lack of foresight on my part!). Please forgive me for sharing one reply with all of the questions about it. 🙂 I will add this to the post as well.
The lemon juice is just a flavoring ingredient in this, very minor, the same quantity as the vanilla flavoring. It brings a much needed balance and can’t be tasted beyond that but does make a difference and add a lot to the final result. There isn’t a substitute. You can leave it out if you like but I encourage you to use it just as we do in my cream cheese divinity.
Oh my u have done it to us again girl , this look’s yummy , u know we are going to get fat don’t ya , lol.
LOL, thank you Dianne! You can always do. Like I do when I. Make them, eat a few then gift the rest! That way I am not snacking on them all throughout the day 🙂
Girl come sit next to me, let’s get there together! 😉
I was wondering about the lemon juice too. I have family that does not like lemon, but I don’t want to ruin recipe by not using.
Hey! I wasn’t expecting lemon juice to be such a topic on this post, just didn’t see it coming (lack of foresight on my part!). Please forgive me for sharing one reply with all of the questions about it. 🙂 I will add this to the post as well.
The lemon juice is just a flavoring ingredient in this, very minor, the same quantity as the vanilla flavoring. It brings a much needed balance and can’t be tasted beyond that but does make a difference and add a lot to the final result. There isn’t a substitute. You can leave it out if you like but I encourage you to use it just as we do in my cream cheese divinity.
What is purpose of lemon juice? Is it necessary? Don’t like lemon juice in some recipes.
I was wondering the same thing. I don’t see lemon and chocolate together but I may be surprised! I think I will try them anyway
Hey! I wasn’t expecting lemon juice to be such a topic on this post, just didn’t see it coming (lack of foresight on my part!). Please forgive me for sharing one reply with all of the questions about it. 🙂 I will add this to the post as well.
The lemon juice is just a flavoring ingredient in this, very minor, the same quantity as the vanilla flavoring. It brings a much needed balance and can’t be tasted beyond that but does make a difference and add a lot to the final result. There isn’t a substitute. You can leave it out if you like but I encourage you to use it just as we do in my cream cheese divinity.
Hey! I wasn’t expecting lemon juice to be such a topic on this post, just didn’t see it coming (lack of foresight on my part!). Please forgive me for sharing one reply with all of the questions about it. 🙂 I will add this to the post as well.
The lemon juice is just a flavoring ingredient in this, very minor, the same quantity as the vanilla flavoring. It brings a much needed balance and can’t be tasted beyond that but does make a difference and add a lot to the final result. There isn’t a substitute. You can leave it out if you like but I encourage you to use it just as we do in my cream cheese divinity.
Oh, yum! Making these later today, along with your big batch brownies. Stopped by our local cafe last night, and the girls were asking for those “extra rich brownies with all the butter”.
Merry Christmas Christy! Thanks for such great recipes.
<3 it!!!!! You sound like the perfect neighbor!
Now woman i know you know that my weak spot is chocolate, and these do look soooo good and easy to make.And we both know its fatten , but who cares Christmas is once a year , and you got a whole year to lose it off,but in the meantime i’m going to make these sweet looking little thangs and have a ball eating them .Thank you sweetie and have a wonderful and very blessed day.
LOL< I hope you have a blessed day as well!!!