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Honey Chocolate Fudge

Honey Chocolate Fudge

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Wow your guests for your next brunch at home with these crisp and melty bites.

Ingredients list for honey and praline chocolate fudge

For 40 bites:

  • 3 1/3 fl oz (50g) cream, 35% fat
  • 5 1/3 ounces (150g) of honey
  • 4 1/2 ounces (125g) butter
  • 7 ounces (200g) dark chocolate
  • 7 ounces (200g) milk chocolate, for the coating
  • 10 ounces (300g) Praline
  • Feuilletine (looks like wafer crunch. You can find it online, in grocery stores at the baking segment. You can substitute Rice Krispies, but it taste a bit different)


1. Melt the chocolate in a double boiler.
2. Mix together the butter, honey and praline.
3. Bring the cream to a boil. Add the cream in a blender and mix lightly.
4. Mix with the melted chocolate. Let the ganache catch.
5. Make dollops of chocolate ganache with the pastry bag with a round tip. You can also make balls by hand or use a melon baller.
6. Let the balls chill then coat them with melted milk chocolate. Roll each ball into feuilletine to finish up these lovely bites.


dark chocolate fudge picture

Christina Cherrier
Recipe editor
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