Cottage Cheese Fudge

This cottage cheese fudge combines smooth cottage cheese with 60% dark chocolate in a simple two-ingredient recipe. Refrigerate the mixture until firm, then cut it into sliceable chocolate squares.

Recipe Developer-Estefania

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Prep Time 10

Total Time 3 10

Ingredients

▢ 175 g cottage cheese at room temperature
▢ 350 g 60% dark chocolate chopped if using a bar

Instructions

Line a 9 × 5-inch or 8 × 4-inch loaf pan with parchment paper, leaving enough overhang to lift out the fudge.
Blend 175 g cottage cheese at room-temperature until completely smooth, stopping to scrape down the sides as needed.
Place 350 g 60% dark chocolate in a microwave-safe bowl. Microwave in 20–25-second intervals, stirring after each interval, until smooth.
Stir the melted chocolate into the blended cottage cheese until the mixture is smooth and evenly combined.
Transfer the cottage cheese fudge mixture to the lined loaf pan and smooth the surface.
Refrigerate for 2–3 hours or until completely firm. Lift the fudge from the pan and cut it into 18 pieces.

Notes

Blend Until Completely Smooth: I blend the cottage cheese until no visible curds remain so the fudge has a consistently smooth texture.

Finish Melting with Residual Heat: When only a few small chocolate pieces remain, I stop microwaving and continue stirring to prevent the chocolate from overheating.

Choose the Pan for the Thickness: An 8 × 4-inch loaf pan produces thicker pieces, while a 9 × 5-inch pan makes slightly thinner fudge.

Allow Enough Setting Time: I prefer chilling the fudge overnight when possible because the firmer texture makes it easier to cut into clean pieces.

Nutrition