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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~Reba McEntire
These look amazing. I have made peppermint before, will definitely get these started this weekend. Neighborhood treats go out this week!
I thought I did everything right, but after 7 cups of powdered sugar the mixture was still so sticky there was no way to roll it into balls. I tried dropping small dollops on waxed paper but they flattened out and were still impossible to roll. I finally got so discouraged that I scraped them all back into the bowl, put it in the frig and went to bed. Next morning I started reading the comments here and found your comment from September 2018 about the mixture being soft, but it would set up after being in the frig. I took out the bowl of rejects and it was firm, I could roll it into balls very easily and it was delicious!!
My point in writing now is to suggest you add a note on the recipe that if the mixture is very soft and sticky after the 7 cups of sugar, let it cool in the frig before trying to form it into balls.
I LOVE your blog and your recipes and I will continue to try new ones. Thanks for all you do for us readers/followers.
These will definitely be on my Christmas cookie platter!!!! I’ll be giving some of these to Lisa and Kristy my 2 girls plus my grandkids!!! Thank you again Christy for another Christmas favorite!!!! Thank you for all your great recipes!!!!
Merry Christmas and Happy New Year!!! We always have 2 things to celebrate on New Years, Lisa’s Birthday!! My due date was December 18th but she decided to come New Years day! 🙂 We live in Saginaw, MI
Have a wonderful evening.
Hugs, Teresa
Oh my goodness, what a wonderful New Year’s present!! I hope that you have a wonderful and blessed holiday season Teresa!!!
Can this be rolled and the dipped in melted chocolate to make truffles?
Could you roll the dough into dime-sized logs for freezing & just slice off “coins” when needed? Then a quick toss in a ziploc with a little confectioner’s sugar & a press with a fork? I’m always looking for quick & easy treats to pull out when I need something unexpectedly.
Was there an answer to last question? Sounds feasible to me!
Thanks.
Try cutting them with dental floss. They won’t crush together.
Do you have to use the lemon juice in the recipe?
Do you chill these before you bake them? What temperature do you bake them at? For how many minutes?
Susan, I know this is late, but it’s a “no bake” kind of recipe, pretty nice to use when the oven’s full of other holiday goodness!