Blender Chocolate Fudge
Creamy chocolate fudge filling with rich cocoa flavor, baked in flaky pie shells, perfect for chocolate lovers and entertaining guests seeking a decadent dessert.
Ingredients
Instructions
- Put sugar, cocoa, eggs, evaporated milk, vanilla, and melted oleo in a blender and mix well.
- Pour the mixture into the pie shells.
- Bake at 350°F for 30 minutes.
- Remove from oven when the center shakes lightly.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you want a gluten-free option, make sure your pie shells are made from gluten-free ingredients. You can also substitute the oleo with unsalted butter for a more traditional taste. Ensure all ingredients are at room temperature for optimal blending and consistency.
Serving Suggestions
Serve the fudge warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with American recipes like Fronie'S Homemade Cinnamon Rolls for a sweet brunch spread. Enjoy it with a cup of coffee or a glass of cold milk.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or until warmed through. Be careful not to overheat, as it can change the texture of the fudge.
Nutrition & Diet Analysis (per serving)
Each serving of Blender Chocolate Fudge contains roughly 620 calories, with 9g protein, 74g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (43% of the Daily Value), iron (42% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of protein and vitamin A. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk?
Yes, you can substitute the evaporated milk with regular whole milk or a non-dairy alternative like almond milk. Just keep in mind that the texture and creaminess may vary slightly depending on the substitute used.
What if I don't have pie shells?
If pie shells are unavailable, you can bake this fudge mixture in a greased baking dish or muffin tins for individual servings. Just adjust the baking time as necessary, checking for doneness when the center shakes lightly.
How can I make this recipe less sweet?
To reduce the sweetness, you can cut back on the sugar by about 1/2 cup. Also, consider using 70% dark chocolate in place of some cocoa powder for a deeper, less sweet flavor. Adjusting the balance of flavors will give you a more complex fudge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).