Chocolate Meltaways: A Fabulous Fudge Recipe

As an Amazon Associate I earn from qualifying purchases.

These chocolate meltaways are bite-sized, hand-held puddles of chocolate cream cheese fudge that are guaranteed to simply melt in your mouth.

Bite taken out of chocolate meltaway

These mini milk chocolate meltaways are the perfect holiday treat for many reasons. They don’t take long to make, you don’t have to bake them, and they last in the fridge for up to two weeks. Not that they’ll last that long, as once you have a bite of one of these chocolate meltaways, you’ll be coming back for more. With a mouthwatering fudge center and a sugary exterior, these bite-sized treats literally melt in your mouth.

If you’re also looking for more candies made from cream cheese, check out cream cheese divinity and cream cheese mints.

Recipe Ingredients

Cream cheese beaten with electric mixer.

Place cream cheese and butter in a large mixing bowl and beat with an electric mixer until smooth and creamy, or about one to two minutes.

Cocoa added to cream cheese in mixing bowl.

Add 1/2 cup of cocoa powder, vanilla, lemon juice, and milk, and beat again until fully mixed.

Cookie-dough like consistency.

Add confectioner’s sugar, one cup at a time, beating well after each and scraping down the sides of the bowl, until thick and very sticky like cookie dough. You may not need all of the confectioner’s sugar, so stop when it has the consistency of cookie dough.

Cocoa and flour mixed with spoon.

Stir together remaining cocoa powder and 1/4 cup confectioner’s sugar in a small bowl.

Balls of dough rolled in cocoa on tray.

Pinch off small portions of the dough and roll into 1 inch balls. Roll each ball into the cocoa/sugar mixture. Tap to remove excess. Repeat until all dough is used.

Pressing chocolate meltaway balls down with back of fork.

You can use some silicone candy molds like those here. Otherwise, you can use a simple technique by pressing down lightly on top of each ball with the tines of a fork to flatten and imprint the design. Yep, so simple and it’s so easy to make these adorable bite-sized fudge treats!

(If you use the link above for the candy molds, please note Southernplate will receive a very small commission should you choose to purchase).

Chocolate meltaways on plate

Store these chocolate candies covered, in the refrigerator, until ready to serve. These are decadent easy little treats!


  • You can store these chocolate meltaways in the fridge for up to two weeks, as long as all the ingredients were fresh when you made this recipe.
  • If you’d prefer to freeze them, seal them in an airtight container and place them in the freezer for up to one year.

Recipe Notes

Feeling minty? Drop 1/2 teaspoon of mint extract into your dough to instantly make mint chocolate meltaways!

Bite taken out of chocolate meltaway

Chocolate Meltaways

Chocolate Fudge Meltaways are little bite-sized, hand-held puddles of chocolate cream cheese fudge that melt in your mouth!
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate
Servings: 50 -60
Calories: 24kcal
Author: Stacey Lynn


  • 8 ounces cream cheese at room temperature
  • 3 tablespoons butter at room temperature
  • 5 oz unsweetened cocoa powder split up into 1/2 cup (4oz) and 2 tbsp (1 oz)
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • 6-7 cups confectioner's sugar plus an additional 1/4 cup for dipping


  • Place cream cheese and butter in a large mixing bowl and beat with an electric mixer until smooth and creamy, or about 1 to 2 minutes. Add 1/2 cup of cocoa powder, vanilla, lemon juice, and milk and beat again until well combined.
    8 ounces cream cheese, 3 tablespoons butter, 5 oz unsweetened cocoa powder, 1 tablespoon vanilla extract, 1 tablespoon lemon juice, 1 tablespoon milk
  • Add 6 to 7 cups of confectioner's sugar, one cup at a time, beating well and scraping down the sides of the bowl after each addition. Keep adding sugar until the dough is sticky and thick like cookie dough. You will likely use at least 6 cups but may not need the whole 7.
    6-7 cups confectioner's sugar
  • Stir together the remaining 2 tablespoons of cocoa powder with 1/4 cup of confectioner's sugar in a small bowl until no lumps remain. Pinch dough off and form into one-inch balls before rolling in cocoa powder/sugar mixture.
    5 oz unsweetened cocoa powder, 6-7 cups confectioner's sugar
  • Press down lightly on each ball with the tines of a fork to flatten and imprint a pattern. Store in refrigerator until ready to serve. Can be stored in fridge for up to two weeks if all ingredients are fresh.


All nutritional calculations are approximate as can change depending on the ingredients chosen and the size of the meltaway created.


Serving: 1meltaway | Calories: 24kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Fiber: 1g | Sugar: 1g
Tried this recipe?Mention @southernplate or tag #southernplate!

You may also like these chocolate candy and fudge recipes:

Chocolate Peanut Butter Balls No Baking Necessary

Holly Jollies – Candy On A Budget; In A Hurry!

10 Favorite Christmas Candies

Chocolate Fudge That Can Take Over The World

To succeed in life you need three things: A wishbone, a backbone, and a funny bone. 

~Reba McEntire

Similar Posts


  1. 5 stars
    These look like yummy chocolate candies. The design on the top remind me of old fashioned peanut butter cookies. The addition of lemon juice seemed a unique ingredient to me.

  2. 5 stars
    Loved this recipe! I was out of powdered sugar so I made some in my Vitamix (base recipe is 1c granulated sugar plus 1T cornstarch, scale up accordingly by amount needed). I also had one brick of cream cheese so I made a half batch of this and a half batch of the Cream Cheese Mints. This was absolutely lovely, the fudge flavor & texture was outstanding. I noticed other folks having issues with stickiness at first – what I did was dropping the portions onto a lined sheet and sticking in the freezer for a bit. Then rolling them. SO quick and easy, I’ll definitely be making this again!

  3. I am curious, why is there lemon juice in this recipe? It sounds delicious, I was just surprised to see lemon juice as an ingredient. I scrolled down after I posted my question and saw that this question was already answered as a reply to another comment. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe or Post Rating