This 2 ingredient chocolate fudge with cocoa powder is a simple, no-bake dessert made with condensed milk and cocoa powder. It comes out smooth, rich, and easy to slice or shape.
Why You'll Love It
- Only 2 main ingredients and no chocolate bars needed
- Quick, no-bake method with minimal effort
- Smooth, rich texture that slices cleanly
- Perfect for last-minute desserts or small batches
There was a time when I wanted to make fudge but didn't have any chocolate bars at home, just a tin of condensed milk and cocoa powder in the cupboard. I remember mixing them together, not expecting much, but the result surprised me. It set into a soft, rich fudge that felt just as satisfying as the classic version.
Now I make it this way whenever I want something quick without melting chocolate. It's simple, practical, and uses ingredients I usually already have. If you prefer the classic method, you can also check my 2-ingredient chocolate fudge made with chocolate and condensed milk, but this cocoa version is just as reliable in its own way.
Key Ingredients in 2 Ingredient Chocolate Fudge with Cocoa Powder
Here is a list of everything you need for this 2-ingredient chocolate fudge:
- Sweetened Condensed Milk: I use this as the base because it brings sweetness and gives the fudge its creamy, firm texture without needing extra sugar or butter.
- Unsweetened Cocoa Powder: This replaces chocolate bars and gives a deep chocolate flavor while keeping the recipe simple and pantry-friendly.
- Extra Cocoa Powder (for dusting): I like finishing the fudge with a light dusting to enhance the chocolate flavor and keep the surface from sticking.
How to Make 2 Ingredient Chocolate Fudge with Cocoa Powder
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Warm the Condensed Milk: Microwave the condensed milk in a microwave-safe bowl on medium power for 1 minute and 20 seconds.
2. Mix in the Cocoa Powder: Stir in the unsweetened cocoa powder until the mixture is smooth, thick, and fully combined.
3. Shape and Chill: Spread the mixture on parchment paper to about 1 cm thick, then refrigerate for at least 1 hour until firm.
4. Cut and Finish: Let it sit at room temperature for a few minutes, cut into heart shapes, dust with cocoa powder, and serve.
Chocolate vs Cocoa Powder Fudge
This version is slightly different from traditional fudge made with chocolate bars.
- The classic chocolate fudge has a denser and richer texture because of the melted chocolate.
- This cocoa powder fudge is a bit lighter but still smooth and satisfying, with a more straightforward method.
If you want the traditional version, you can see my 2-ingredient chocolate fudge made with chocolate and condensed milk. Both work well, but this one is especially useful when you don't have chocolate on hand.
Tips for Perfect Chocolate Fudge Every Time
Sift the Cocoa Powder First: I like to sift the cocoa before adding it; this helps avoid small lumps and gives a smoother final texture without extra mixing.
Adjust Thickness While Mixing: If the mixture feels too stiff while stirring, I sometimes add a tiny splash of warm condensed milk to loosen it slightly and make it easier to spread.
Use a Rolling Pin for Even Thickness: I find that placing another sheet of parchment on top and gently rolling gives a much more even layer than using a spatula.
Cut with a Warm Cutter or Knife: For cleaner edges, I like to warm the cutter or knife slightly; this helps it glide through the fudge without sticking.
Storage
I keep the fudge in a sealed container in the fridge and let it sit for a few minutes before serving so it softens slightly.
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Recipe
2 Ingredient Chocolate Fudge with Cocoa Powder
Ingredients
- 125 g sweetened condensed milk
- 60 g unsweetened cocoa powder
For Dusting
- 10-20 g unsweetened cocoa powder
Instructions
- Add 60 g unsweetened cocoa powder to the warm condensed milk and stir until fully combined.
- Mix thoroughly until the mixture becomes smooth and thick, then transfer it onto baking parchment paper and spread it evenly to about 1 cm thickness.
- Refrigerate for at least 1 hour until firm, let it sit at room temperature for a few minutes, then cut into pieces or shapes and dust with 10-20 g unsweetened cocoa powder.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Thanks for the recipe I will be able to use it all year round and make in any shape I want.