This creamy rich chocolate fudge is made with a surprising healthy ingredient but you won’t be able to tell. The fudge needs only 2 ingredients and is easy to make. No candy thermometer needed. The fudge also stores well.
Chocolate fudge pieces on a white plate

This fudge has a creamy, soft and slightly chewy texture. I love how easy it is to make and that it’s made with healthier ingredients compared to traditional fudge. I keep mine stored in the freezer for whenever I’m in need of a quick chocolate dessert.

Ingredients

  • Cottage Cheese
  • Dark Chocolate Chips

Cottage cheese: Cottage cheese is the secret to keeping this fudge so creamy and soft, while also giving it a slightly chewy texture. For this recipe you’ll want to first blend the cottage cheese until it is completely smooth. If you are looking for a substitute for cottage cheese, I have also made a fudge using Greek yogurt though the texture isn’t quite the same as this cottage cheese version.

Dark chocolate chips: Dark chocolate chips, which are also called bittersweet chocolate chips, are used to create the chocolate base for this fudge. You will need to use dark chocolate chips with at least 60% cocoa, otherwise the fudge will not set. The higher the amount of cocoa, the firmer the fudge will be. So if you prefer a firmer fudge, or want to use a less sweet chocolate you can use 70% cocoa dark chocolate. I prefer 60% because I like the soft and slightly chewy texture.

How to Make Healthier Chocolate Fudge

  • The cottage cheese is first blended in a blender until completely smooth. The dark chocolate is then melted in a separate bowl. The melted chocolate is transferred into the blender and blended with the cottage cheese until you have a thick, uniform batter.
  • Transfer the mixture to your prepared loaf pan and place into the freezer to set.
  • Allow the fudge to come to room temperature and then cut with a large sharp knife.

A bite taken from a piece of chocolate fudge

Fudge Texture

This fudge has a very creamy, soft and slightly chewy texture. It is bittersweet in flavor since the recipe is only sweetened with bittersweet chocolate. The strong cocoa flavor hides the cottage cheese flavor.

Expert Tips

  • You need to use dark chocolate with at least 60% cocoa for the fudge to set. Dark chocolate with less cocoa will cause the fudge to be too soft and it won’t fully set.
  • Once the fudge mixture is ready, you do want to work quickly to transfer the mixture to your prepared loaf pan. As it continues to cool, it will thicken even more and will make it more difficult to transfer.
  • It helps to use a smaller blender to fully blend the cottage cheese until smooth.

A stack of three chocolate fudge pieces

More Healthier Fudge Recipes

 

4.86 from 7 votes

2 Ingredient Healthier Chocolate Fudge

This creamy and soft fudge is made with healthier ingredients but you won't be able to tell. It only needs 2 ingredients and is easy to make.
Servings: 27 pieces
Prep Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 40 minutes
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Ingredients

  • 3/4 cup (175 g) small curds cottage cheese, 1%
  • 2 cups (306 g) dark chocolate chips, 60% cocoa , see note before starting

Instructions
 

  • Line a 9 x 5 inch loaf pan or 8 x 4 inch loaf pan with parchment paper.
  • Add cottage cheese to a high powered blender and blend until completely smooth. I recommend starting on low speed and gradually increasing. You will also need to stop your blender a few times and scrape down the sides with a spatula to help the blender blend. See notes section for more tips. Touch the cottage cheese when it is done to make sure it is not cold. It shouldn't be after all the blending but if it is still cold to the touch, then you will want to let it sit for a few minutes to come to room temperature before adding in the chocolate.
  • In a large microwave-safe mixing bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. While the melted chocolate is still very hot, transfer it to the blender.
  • Blend cottage cheese and chocolate until completely smooth and uniform, scraping down the sides of the blender as needed.
  • Working quickly, transfer your mixture into your prepared loaf pan. Use your spatula to smooth and even the surface. If desired, you have add a wavy pattern to the surface of the fudge using your spatula (like I did for the fudge in the photos). As the chocolate cools, the mixture will continue to thicken so you do want to work quickly before the mixture becomes too thick and difficult to work with.
  • Place fudge into the freezer until completely firm. Once frozen, bring to room temperature and then cut into small pieces with a large sharp knife. Store uneaten fudge in the fridge or freezer.

Notes

  • Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contains at least 60% cocoa. There are some dark chocolate brands that contain less than 60% and the fudge won't fully set if it is less than 60%. If you prefer a firmer texture for your fudge, you can use a 70% cocoa dark chocolate but your fudge won't be as sweet. Also make sure your dark chocolate chips contain dairy or a dairy substitute. Brands like Enjoy Life that don't contain any dairy or dairy substitute do not work well because they lack an ingredient to keep the mixture creamy and will cause the batter to seize up when the chocolate is mixed with the cottage cheese.
  • I tested this fudge with Amazon Fresh 60% cacao bittersweet baking chips and Ghiradelli 60% cacao bittersweet chocolate chips (Amazon | Walmart | Target)*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Fudge Sweetness Note: Please note that this fudge is not super sweet. It has a bittersweet level of sweetness since the only sweetness comes from the bittersweet chocolate.
  • Cottage cheese tips: I used 1% low fat cottage cheese but the recipe should work with 2% or 4%. When working with a small amount of cottage cheese, like with this recipe, I find it easier to use a smaller sized blender to fully blend the cottage cheese. If you are using a personal sized blender you may need to transfer the cottage cheese after it is blended into a bigger blender to fit the chocolate. I stop my blender every few seconds to scrape the sides to help the blender blend. I also found it helps to start at a very low speed to first break up the curds and then increase the speed once the curds are very small. You can also try using an immersion blender to blend the cottage cheese until smooth.
  • Loaf Pan Note: This recipe can be made in either an 8 x 4 inch loaf pan or a 9 x 5 inch loaf pan. If you are making it in an 8 x 4 inch, your fudge will be a little on the thicker side. 
Serving: 1piece, Calories: 58kcal, Carbohydrates: 6g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Sodium: 21mg, Fiber: 1g, Sugar: 4g, NET CARBS: 5
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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