Hot Chocolate Fudge Cups (No Bake, 5 Ingredients) (no bake and 5 ingredients)
these hot chocolate fudge cups are for the real chocolate lovers: the ones who love chocolate with their chocolate. they're rich, decadent, and perfectly fudgy, but surprisingly simple to make with just five ingredients and zero baking required. one of those recipes that tastes like it took hours but actually comes together in about 15 minutes of prep.
the base is a super simple 3-ingredient no bake brownie batter. you blend the almond flour, cacao, and maple syrup together in a food processor until it forms a soft, press-able dough, then press it into silicone cup moulds to create a brownie-like crust. if you prefer to use dates instead of maple syrup, they work beautifully here too and add natural sweetness alongside a slightly caramel-like flavour. the exact number of dates will vary depending on their size and stickiness, so start with a few and adjust until the mixture holds together when pressed.
the filling is essentially a two-ingredient silky ganache made from dark chocolate and coconut milk. the coconut milk is what gives these cups their creamy, thick texture while also making the whole recipe completely dairy free. it adds a very subtle coconut undertone that doesn't compete with the chocolate but adds a lovely depth to the overall flavour.
cacao powder brings more than just deep chocolate flavour here. it's naturally rich in polyphenols and antioxidants and often associated with supporting mood and cardiovascular health. it also contains a meaningful amount of magnesium, which many people are deficient in. if you don't have cacao powder, regular cocoa powder works equally well and will still give you that rich chocolate taste throughout the base.
these can easily be made dairy free and vegan by making sure the dark chocolate you use is dairy free. they're also naturally refined sugar free and gluten free, making them a genuinely great option when you want something that feels indulgent but is made with simple, recognisable ingredients.
i made six medium cups in this recipe, but you can make them smaller for a more bite-sized treat or use a different mould shape entirely. they're a wonderfully festive dessert around the holidays: top with crushed candy canes for a peppermint hot chocolate vibe, or insert half a candy cane into the side before the filling sets to create adorable little mug handles.
i topped mine with mini vanilla bean marshmallows, made by turning my vanilla bean marshmallow fluff into marshmallows and slicing into tiny cubes. they added the perfect fluffy texture and helped balance the double chocolate richness beautifully.
for another no bake chocolate treat, try my no bake brownie batter bars next!
Frequently Asked Questions
How do I store hot chocolate fudge cups?
Store in an airtight container in the refrigerator for up to 5 days. They can also be kept in the freezer for longer storage. If frozen, thaw for about 10 minutes at room temperature before eating. They are best enjoyed cold, either straight from the fridge or just barely thawed from the freezer.
Can I freeze these fudge cups?
Yes, these freeze very well. Once set, transfer them to a freezer-safe airtight container and freeze for up to 2 months. Let them thaw for about 10 minutes before eating for the best texture. The filling becomes firm but still creamy and fudgy, which is honestly one of the best ways to enjoy them.
Can I make these without coconut milk?
You can substitute coconut milk with another thick dairy-free cream for a similar result. If you're not dairy free, regular heavy cream works perfectly and gives the ganache filling a very rich, classic texture. The coconut milk version is slightly lighter and has that subtle coconut note, while heavy cream gives a more traditional ganache flavour.
Are these hot chocolate fudge cups vegan?
They can easily be made fully vegan by using dairy-free dark chocolate. All other ingredients are already plant-based. If you're topping with marshmallows, choose a vegan-friendly marshmallow or make homemade ones using agar agar instead of gelatin.
Can I use dates instead of maple syrup in the base?
Yes, dates work really well as a substitute for the maple syrup in the brownie base. They add natural sweetness alongside a slightly caramel-like, almost toffee flavour that pairs beautifully with the cacao. Start with around 5 to 7 Medjool dates depending on their size and stickiness, and process them with the almond flour and cacao until a sticky dough forms that you can press into the moulds.
What type of mould should I use?
Silicone cup moulds work best because they're flexible and allow you to pop the set cups out easily without any damage. If you don't have silicone cup moulds, silicone muffin tins or even lined ramekins also work well. Avoid rigid metal moulds as they make it very difficult to remove the cups without breaking them.
Can I make these hot chocolate fudge cups more festive?
Absolutely. These are a fantastic festive dessert. Top with crushed candy canes for a peppermint hot chocolate flavour, insert half a candy cane into the side before the filling sets for a cute mug handle effect, or dust with a little cinnamon and chilli powder for a Mexican hot chocolate inspired version. Top with mini marshmallows just before serving for the classic hot chocolate look.
Pro Tips
- Use silicone cup moulds for easy removal. The flexibility of silicone allows you to gently pop the set cups out without cracking or breaking them.
- Press the brownie base down very firmly into the mould before adding the filling. A well-compacted base holds together much better when you remove the cups and slice into them.
- Let the ganache cool for a few minutes at room temperature before pouring it into the cups. Pouring it in too hot can soften the base and make it harder for everything to set cleanly.
- Chill before serving. These taste best cold, and the filling has the best fudgy, ganache-like texture when eaten straight from the fridge or just barely thawed from the freezer.
Hot Chocolate Fudge Cups (No Bake, 5 Ingredients)
Ingredients
- Base
- Filling
- To Top
Instructions
- Step 1: To a bowl add the chocolate and coconut milk. Heat in the microwave or using a double boiler until the milk is warm, then continue to stir until the chocolate fully melts. Set aside.
- Step 2: To a food processor add the almond flour, cacao powder and maple syrup and blend until combined.
- Step 3: Transfer a few teaspoons of the batter to your silicone cup mould and press down firmly, making a well in the centre.
- Step 4: Add a few tablespoons of the chocolate filling to each cup.
- Step 5: Place in the freezer for 20 to 30 minutes or until the filling is set.
- Step 6: Top with mini marshmallows or sea salt and enjoy!
Nutrition Facts
Per one serving:
*Nutritional information is estimated and will vary depending on the ingredients and brands you use. Basic macros don't reflect the full nutritional value including vitamins, minerals, antioxidants, and other beneficial compounds. Please use this as a guideline only.
