How to Make Chocolate Fudge Bites

In earlier recipes we made lots of chocolaty dishes, deserts, puddings and sweets also. We made chocolate fudge and of course chocolate fudge with hot chocolate sauce. But now it's time for quick and easy Chocolate Fudge Bites. It's very quick and biting size sweet so that we can serve it as single individual serving. And above all it's very easy also, I think a kid with little interest in cooking will make it very easily. So enjoy this home made recipe and try again a chocolaty desert.


Preparation time - 10 minutes
Cooking time - 5 minutes

Ingredients to make Chocolate Fudge Bites:

200 grams sweet biscuits
100 grams white butter
50 grams powder sugar
2 table spoon milk 
2 table spoon cocoa powder
3 table spoon drinking chocolate powder
1/4 cup chopped nuts
(walnuts, cashews, almonds etc.)
2 to 3 drops vanilla essence

For dipping: 

Chocolate sauce

For garnishing:

Silver balls

Chocolate vermicelli

Method to make Chocolate Fudge Bites:

• Roughly crush biscuits. ( I did it in chilli cutter.)
• Dry roast nuts and chop them in small pieces.
• In a non stick pan heat butter and add sugar, milk, cocoa powder, chocolate powder to it. Mix properly.
• Add biscuit powder to it and at last add nuts to it. Mix well and remove from flame. Now add vanilla essence and again mix properly.
• Pore the mixture in a greased flat dish (square). Make upper surface flat and smooth. Make sure that thickness should not exceed then 3".
• Let it cool at room temperature for minimum 30 minutes.
• Cut in small bite size squares. Carefully remove from dish and place a tooth pick in between every bite.
• Slightly heat chocolate sauce in microwave, carefully dip bite in to it with the help of tooth pick.
• Remove and place over a butter paper. Sprinkle chocolate vermicelli and silver balls over it. Repeat the same for remaining.
• Keep them in refrigerator to cool.
• Serve cool Chocolate Fudge Bites as sweet or desert.
• For additional chocolate taste you may pore hot chocolate sauce over it.

Recipe by Naiya Sheth.