Chocolate Raspberry Fudge Recipe
Regardless of what they're used for, raspberries and chocolate make a delicious paring. And with this chocolate raspberry fudge recipe, you'll get to enjoy the amazing taste of that combination. Just make sure to give the 3 chocolate fudge layers enough time to set and harden.
- STep-by-step InSTRuctions
- 1 cup/bar dark chocolate, chopped
- 1 cup/bar white chocolate, chopped
- 1 cup raspberries, sliced
- 2 cups milk (you can use almond milk or any other nut milk of your choice)
- 1 teaspoon vanilla extract
- A dash of salt
Prep time: 2 hours 5 mins (includes setting time)
Cook time: 10 mins
Total time: 2 hours 15 mins
- Line a square baking pan with plastic wrap and set aside.
- Put 1 cup/bar of the dark chopped chocolate in a bowl and set aside.
- In a saucepan, heat 1 cup milk until it's about to boil. Remove from heat and pour over the chopped chocolate that was set aside earlier. Stir until the chocolate melts and combines with the milk to form a smooth mixture.
- Add in vanilla extract, sliced raspberries, salt, and stir until all ingredients are well combined. Pour half of this mixture into the prepared baking pan and refrigerate until set. Set aside the other half of the chocolate raspberry fudge mixture.
- As the chocolate mixture chills, put the remaining 1 cup milk and 1 cup white chocolate in a saucepan and heat over low medium heat. Stir constantly until chocolate melts and mixes with the milk.
- Remove the chilled chocolate from fridge and layer it with the just made white chocolate/milk mixture. Refrigerate for another 15 to 30 minutes.
- Once properly chilled, remove the 2-layered chocolate raspberry fudge from the fridge and pour in the chocolate mixture you set aside in step 4. Refrigerate for at least 1 hour to allow the top layer to set.
- When ready, take out your chocolate raspberry fudge from the fridge, transfer it to a chopping board, and cut it into similar sized squares. Cool to room temperature before serving.