I shared my Whipped Mousse recipe disaster turned miracle last week and promised you that I would divulge my next creation soon. Well, here it is.
In reality, I did not make two separate batches of the botched recipe. I actually poured out half of my original chocolate soup and simply popped it into the freezer and made soft fudge out of it while I turned the rest into the Whipped Chocolate Buttercream Mousse. But the result was sooooooo incredible that I decided to make a full blown recipe out of it.
Salted Chocolate Buttercream Soft Fudge
This happy accident is quite simple to throw together. I mean, if I can turn chocolate soup into fudge then anyone can handle this recipe.
This salted chocolate buttercream soft fudge is delicious any way you slice it! We ate the fudge right out of the freezer but you can bring it out about ten minutes before if you prefer your fudge a wee bit warmer. It is yummy either way.
Another cool thing you can do it pour the chocolate soup into popsicle molds or candy molds and freeze it that way. It makes it a lot more kid friendly and fun to eat.
I am going to be making this soft fudge as popsicles all summer long. I mean, it is super nourishing and really refreshing. Plus it is a great reason to eat lots of pastured butter!
Salted Chocolate Buttercream Soft Fudge
An easy, delicious, nourishing soft fudge
- 2 whole eggs + 1 egg yolk
- 1/2 cup honey (I love this brand)
- 3 sticks butter, salted (or you can add 1/4 – 1/2 tsp. sea salt)
- 1 tablespoon vanilla extract
- 2 ounces or so of unsweetened baking chocolate
- Put the eggs and egg yolk in a stand mixer.
- Mix on medium until the eggs until yellow and frothy.
- While those babies are frothing up, heat the honey up in a saucepan until it is slightly bubbly (kind of that softball stage but I didn’t make it exact).
- Pour the honey into the egg mixture while the mixer is running.
- Let this whip up until the bowl is room temperature to the touch. Just put your hand at the bottom of the mixture bowl (on the outside obviously) and wait until it feels cooler to the touch.
- While this is whipping and cooling, melt the chocolate in a small saucepan over low heat.
- After the chocolate is mostly melted, add in all the butter.
- Stir the butter and chocolate to keep it from burning.
- When all the butter has melted, remove from heat.
- With the mixture still going, slowly add in the chocolate and butter mixture.
- Mix, mix, mix until you have a nice chocolaty soup going.
- At this point, you can add in a little more butter. Not melted butter. Room temp or fridge butter. I probably added in another ½ stick or thereabout. You don’t have to. I just did it out of panic when I realized the original recipe was going out the window fast.
- After you have a nice soup, stop mixing and pour it into a rectangular glass pan.
- Place it in the freezer for at least two hours.
Nutrition Information:Yield: 24 Serving Size: 1 piece
Amount Per Serving: Calories: 131Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 97mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 1g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Could you tell me the weight of the sticks of butter you use? Just wondering, because I know the standard is 1/4 lb, but sometimes I buy Kerrygold 1/2 lb sticks so I’d like to be sure. 🙂 Thanks, can’t wait to try this!
I was just about to ask the same, how much butter is in a stick? I use homemade butter I buy from a farm, and it doesn’t come in sticks.
Butter is usually sold in 1 lb boxes. A stick of butter is 1/4 lb or 8 Tabl. One stick is equal to 4 ounces. I hope this helps. I sometimes use 1 lb blocks of unsalted butter for my baking so I had to find out what measurements to use.
I use fresh butter as well and basically consider 1/4 pound the standard stick weight. This recipe isn’t terribly fussy though. You can go under or over a little and it won’t be an issue.
Aras Androck says
Mmmmm. Chocolates. And they look really good.
Am I missing where you tell us at what point to add the vanilla or is it missing from the instructions? I am baking at 2AM so it’s possible it’s just me! Lol
Well that’s odd! That step seems to have just vanished! You add it in with the butte and chocolate which is likely a moot point now that it has been two days!
Soft fudge – wonderful! Have you tried other flavors beyond chocolate? I gave up chocolate, I’m allergic to it.
Hi there! No I have not. Well, not exactly true. I have tried but not really come up with a recipe I loved yet.