Honey Chocolate Fudge Recipe

by Christina Cherrier

Christina Cherrier

Christina Cherrier is a recipe developer and editor for Eatwell101 since 2011. She specializes in savory recipes, quick dinner options, and holiday menus. She is a professionally trained cook and worked as a consultant in the hospitality industry.

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Updated Apr 12, 2026

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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 a wafer crunch.

Notes: You can find Feuilletine online and in the baking section of grocery stores. You can substitute Rice Krispies, but it tastes a bit different)

Directions

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 to 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.

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Honey Chocolate Fudge Recipe

Author: Christina Cherrier  |  Servings: 40 bites

Prep Time: 15 min  |   Cook Time: 0 min

Easy Chocolate Fudge recipe with Honey, Praline, Crunch, Dark Chocolate, Milk Chocolate

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Ingredients

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• 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)

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Instructions

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.

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