Chocolate Meltaways: A Fabulous Fudge Recipe

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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

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  1. Just a suggestion for the reason to the lemon juice, the acid from the juice when added to the milk wouldn’t it have the same effect as vinegar added to milk making buttermilk? Just giving it a lighter flavor! I could be totally off the mark

  2. Hello! I have added 9 cups of powdered sugar so far and still have dough that is more like frosting that cookie dough. It’s difficult to make a ball. Is this expected?

    1. Also, curious if you’ve tried freezing the batter before? Make the cookies first and then freeze or can I just freeze the dough and make the cookies later? Thank you!

    2. It starts out like a thick frosting and then you roll it in confectioner’s sugar, shape, and refrigerate. Right now the cream cheese is very soft but it will set back up again to a much firmer texture once it chills. That is when the texture changes into more of a fudge like consistency.

    3. Sara, I also found the dough to be difficult to “pinch off” as recipe instructed…..It was firm enough to “pinch” off….I had to scrape small blobs off into the cocoa/sugar mix, put cocoa/sugar mix on my hands (to keep dough from sticking to my fingers), drop the blobs into the mix & roll the powdered rolls into balls….I did use the full 7 cups of powder sugar but didn’t even attempt to add additional sugar or I would have been mixing forever….To be totally hones, this was a very laboring & time consuming recipe without the results I was looking for, so probably won’t be making these again…

      1. I was disappointed with this recipe. While the taste is good, it is essentially just chocolate cream cheese frosting rolled into little balls. Not fudge

    4. Mine also was like a thick frosting so I just used a cookie scoop and dropped potions directly into sugar cocoa mixture then lifted with a fork to cookie sheet and flattened a little. Seems to have worked fine.

  3. I made these today. They are wonderful. My husband saw me making them and just had one word christy? That is how much I use your recipes. He absolutely loves them. They are so smooth and just plain ole good.Thank You so much for sharing those wonderful recipes.

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