Fudge Chunks for Ice Cream
A simple ganache-based fudge chunk recipe that stays soft-set even in the freezer—perfect for folding into homemade ice cream or layering into ice cream cakes.
Servings: 12
Calories: 80kcal
Equipment
- Small Baking Sheet or Plate
- Whisk
Ingredients
- 115 g chopped semisweet chocolate 4 oz
- 56 g heavy cream
- 20 g honey
- 7 g unsalted butter ½ tbsp
Instructions
- Heat 56 g heavy cream and 20 g honey in the microwave for 25-35 seconds, or until warm. Stir the honey and cream together, then add 115 g chopped semisweet chocolate and let stand for 2 minutes.
- Stir everything together until the chocolate has melted and is smooth.
- Stir in 7 g unsalted butter and whisk until glossy.
- Spread into a thin layer on a small baking sheet or plate, and chill for 30-45 minutes (20 minutes in the freezer).
- Cut into small squares, then freeze again until solid, at least 30 minutes (I left it overnight with the ice cream).
Alternatively, you can warm the cream and honey in a double boiler.
Video
Notes
- The honey is key to keeping these fudge chunks soft and pliable after freezing, so don't skip it! Corn syrup or another invert sugar will work as a substitute in a pinch.
- You can cut the fudge pieces like I did or roll teaspoonfuls between your palms for a circular shape. It’s a bit soft and melts quickly, so I don’t recommend trying complex shapes.
