Best 9 Triple Chocolate Fudge Recipes

TRIPLE CHOCOLATE FUDGE PRALINE COOKIES

Steps:

• 1. Preheat the oven to 350 degrees. Mix together cake mix, eggs, and oil until powder is completely dissolved together.
• 2. Next add the 1/2 cup of chocolate chips. Mix well.
• 3. Grease a cookie sheet and drop by spoon fulls onto pan. I like to use my cookie scoop for more uniform cookies. Bake 9-12 min until done. The cookies will come out soft but will harden up a little when it cools. They will be nice a chewy.
• 4. FOR THE FROSTING: While cookies are cooling bring the brown sugar, whipping cream, and butter to a boil in a 2 quart sauce pan over medium heat, stirring often; boil for 1 min.
• 5. Remove the pan from the heat and whisk in the powdered sugar, and vanilla until smooth. Stir in chopped pecans. Stirring gently for 2-4 minutes or until mixture begins to cool and thicken slightly.
• 6. With the cookies on a cooling rack, place a sheet of aluminum foil under the cooling rack. Then spoon the icing over the cookies. Let the icing set and then enjoy!

TRIPLE CHOCOLATE FUDGE

Steps:

• Line two 13x9-in. pans with foil and grease the foil with 4 teaspoons butter. In a heavy Dutch oven, combine sugar, milk, salt and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage)., Remove from the heat. Stir in chopped German chocolate and the chocolate chips until smooth. Fold in the marshmallow creme, pecans and vanilla. Spread into prepared pans., Refrigerate for 1 hour or until firm. Using foil, lift fudge out of pans. Discard foil; cut fudge into 1-in. squares. Store in airtight containers.

DEE'S TRIPLE CHOCOLATE FUDGE CAKE

Steps:

• 1. Preheat oven to 350 degrees F. In mixer bowl, blend together the cake and pudding mix, sour cream, oil, milk, beaten eggs and expresso. Beat at medium speed for a minute. Turn on low and fold in chocolate chips. If the chocolate chips are regular size, dust with flour before folding them in. Pour batter into a well greased (or spray well with non stick spray) 12 cup bundt pan.
• 2. Bake for 50 to 55 minutes, or until top springs back and a toothpick comes out clean. Cool cake thoroughly in pan at least 40 minutes before inverting onto a plate. Dust the cake with powdered sugar or drizzle with chocolate glaze or chocolate ganache. Another variation would be to add peanut butter chips to the batter and PB glaze on top. Enjoy
• 3. * This batter can always be baked into cupcakes as well. Adjust baking time and check after 15 minutes.

TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
• Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
• Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
• In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.

TRIPLE-CHOCOLATE FUDGE BROWNIES

Steps:

• In a metal bowl set over a pan of barely simmering water melt the bittersweet chocolate and the unsweetened chocolate with the butter, stirring until the mixture is smooth, remove the bowl from the heat, and let the mixture cool until it is lukewarm. Stir in the sugar and the vanilla and add the eggs, 1 at a time, stirring well after each addition. Stir in the salt and the flour, stirring until the mixture is just combined, and stir in the chocolate chips. Pour the batter into a well-buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the mixture in the middle of a preheated 350°F oven for 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Let the mixture cool completely in the pan on a rack and cut it into 24 bars.

TRIPLE-CHOCOLATE PEPPERMINT FUDGE

Steps:

• Butter an 8-inch square cake pan; line with parchment, leaving a 1-inch overhang on two sides. Butter parchment. Place butter in a large heatproof glass bowl set on a wire rack.
• Heat cream, sugar, unsweetened chocolate, cocoa powder, corn syrup, and salt in a heavy saucepan over medium, stirring, until sugar is dissolved and chocolate is melted, about 10 minutes. Attach a candy thermometer to pan; bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture reaches 238 degrees, about 15 minutes.
• Pour chocolate mixture into glass bowl (do not scrape saucepan). Attach thermometer to bowl; let stand (without stirring) until mixture reaches 110 degrees, about 1 hour, 30 minutes. Stir in peppermint extract with a wooden spoon; continue stirring and folding until mixture starts to thicken, lightens slightly in color, and begins to lose its sheen, about 5 minutes.
• Pour mixture into prepared cake pan (do not scrape bowl); press evenly with your hands, then smooth top with a spatula. Sprinkle evenly with candies, pressing to adhere. Let cool 1 hour. Spread white chocolate over candies. Refrigerate until firm, at least 15 minutes and up to 3 days.
• Run a sharp knife around edges of fudge to loosen; remove using parchment. Cut into 1-inch squares. Fudge can be stored in refrigerator, between layers of parchment, up to 1 week; bring to room temperature before serving.

TRIPLE-CHOCOLATE TURTLE FUDGE

Steps:

• Line 15x10x1-inch baking pan with foil, extending foil over sides of pan; grease foil. In Dutch oven or 4-quart saucepan, combine sugar, butter and evaporated milk; cook over medium heat until sugar is dissolved, stirring frequently. Bring to a full boil, stirring constantly. Without stirring, boil 5 to 6 minutes over medium heat or until candy thermometer registers 234°F. Remove saucepan from heat.
• Add marshmallows, chocolate chips, sweet chocolate and unsweetened chocolate; stir until all chocolate is melted. Stir in vanilla and 1/2 cup of the pecans. Quickly spread mixture in greased foil-lined pan.
• In medium saucepan, cook caramels and water over low heat until melted, stirring frequently. Drizzle melted caramels evenly over fudge. Sprinkle remaining pecans over caramel. Cool 2 hours.
• Use foil to lift fudge from pan; remove foil. Cut into 1-inch squares.

TRIPLE-CHOCOLATE PECAN FUDGE

Steps:

• Butter an 8-inch square baking dish, and set it aside.
• Combine all the chocolate and the half-and-half in a medium saucepan, and warm it over low heat, stirring until the chocolate is completely melted. Add the sugar, corn syrup, and salt, and cook to the soft-ball stage (236 degrees to 240 degrees), 15 to 20 minutes. Remove the pan from the heat.
• Add the butter and do not stir. Allow the fudge to sit, undisturbed, until it reaches 120 degrees. Then add the vanilla and the pecans, if using, and beat with a handheld electric mixer until the fudge loses its gloss and starts to thicken but is still warm enough to pour into the prepared baking dish. The fudge will look less like chocolate sauce and more like chocolate frosting.Spread it out evenly in the dish, and let it cool completely. Then cut it into 1-inch cubes.

TRIPLE-CHOCOLATE FUDGE CAKE TRUFFLES

Steps:

• Heat oven to 350°F. (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box using water, oil and eggs. Cool completely.
• Crumble cake into large bowl. Add frosting and liqueur; mix well. Roll mixture into 1 1/2-inch bails; place on cookie sheet. In 1-quart heavy saucepan, melt candy coating over low heat, stirring occasionally. Stir in 3 teaspoons of the shortening until smooth.
• Place sheet of waxed paper on work surface. To coat each truffle, place on 2-pronged meat fork; hold over saucepan of chocolate. Spoon chocolate over truffle, making sure to cover cake particles completely. Let excess chocolate drip back into pan. Using tip of knife, slide coated truffle onto paper. Let stand at room temperature until set, about 15 minutes.
• In small microwavable bowl, microwave baking chips and remaining 1/2 teaspoon shortening on High 30 to 60 seconds or until mixture is smooth. Drizzle over truffles. Let stand until set.