The divine flavor of this dark chocolate raspberry fudge is perfect for Valentine's Day, and a cinch to make!
dark chocolate raspberry fudge
Just in time for Valentine's Day! Dark chocolate raspberry fudge is perfectly decadent for the holiday, but it's so easy to make. To whip up this fudge, we used the frosting and chocolate fudge basic recipe, such as the 2-ingredient fudge with store-bought vanilla frosting. and 2-ingredient strawberry fudge.
The combination of dark chocolate with a smooth raspberry fudge melts in your mouth. Package in little Valentine's Day themed tins for a gift.
how to make dark chocolate raspberry fudge
- Line an 8-inch square baking pan with lightly greased parchment paper or non-stick foil.
- You may also use an 9-inch square pan if that is what you have, but the fudge will be a bit thinner.
- In a microwave-safe bowl place 2 cups dark chocolate chips (12 ounces) and 1 cup of store-bought dark chocolate frosting (8 ounces, or half a can). Microwave for 90 seconds at 70 percent power. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. This may take a minute or two. If necessary, microwave for additional 15 second intervals.
- Alternatively, melt the chocolate and frosting in the top of a double boiler or in a bowl on top of a saucepan of simmering water.
- For best results, melt the chips with heat only until they are about three-quarters of the way melted, then rely on residual heat to fully melt the chocolate chips, rather than adding additional heat. This prevents scorching.
- Scrape the fudge evenly in the prepared pan. If the fudge is thin, set in the refrigerator for an hour or so.
- In a microwave-safe bowl place 2 cups white chocolate chips (12 ounces) and 1 cup of store-bought white or vanilla frosting (8 ounces, or half a can). Follow the instructions above to melt. Stir until very smooth.
- Stir in ⅓ cup of raspberry preserves or jam. Scrape into the pan on top of the chocolate fudge and spread evenly. Chill until fully set, about 3 hours.
- Lift the fudge out of the pan by grasping the edges of the foil and cut into squares.
supplies used to make chocolate raspberry fudge
why is my fudge so thick or so thin?
If you check out the video below, you'll notice my chocolate fudge layer is significantly thicker than my raspberry layer. It's all because of the chocolate. We use a consistent amount of chocolate for our fudge recipes, the amount we find works best.
However, there is so much variation in chocolates and brands, sometimes the thickness (too much chocolate) or thinness (too little chocolate) can't be predicted precisely.
But not to worry! Fudge is very versatile and you can work with slightly-different consistencies. If the fudge is a bit thick, use more effort to spread the fudge evenly, with your hands if needed. If the fudge is a bit thinner, refrigerate for several hours to help firm.
Learn more about thick and thin fudge and more troubleshooting on our FAQ fudge page.
check out this quick video to make chocolate raspberry fudge
printable dark chocolate raspberry fudge recipe
Delicious, easy dark chocolate raspberry fudge for Valentine's Day.
- 2 cups dark chocolate chips 12 ounces
- 2 cups white chocolate chips 12 ounces
- 1 cup dark chocolate frosting ½ can or 8 ounces
- 1 cup white or vanilla frosting ½ can or 8 ounces
- ⅓ cup raspberry preserves or jam
Line the baking tray with foil or lightly-greased parchment paper and set aside.
Place the dark chocolate chips and dark chocolate frosting in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. This may take a minute or two. If necessary, microwave for additional 15 second intervals.
Pour the chocolate into the prepared pan and spread evenly. If thin, refrigerate an hour or so to firm before adding the next layer.
Place the white chocolate chips and white or vanilla frosting in a microwave-safe bowl. Melt according to the instructions above. Stir until very smooth.
Stir in the raspberry preserves. Scrape the mixture over the chocolate fudge and spread evenly.
Chill until very firm, about 2 hours. Cut into squares.