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Chilli chocolate fudge recipe

Chilli chocolate fudge recipe

2 ratings

This moreish, fudgy Halloween treat is so simple to make – no boiling the mixture or thermometers in sight, but it still tastes amazing. Best of all is the ghostly decoration, which takes a bit more time, but enlist some little helpers and have some fun! See method

  • Serves 49
  • 20 mins plus setting
  • 81 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free


  • 75g white chocolate, chopped
  • ⅛ tsp vegetable oil
  • 225g dark chocolate, chopped
  • 200g milk chocolate, chopped
  • 1 x 397g tin condensed milk
  • ¼ tsp crushed chillies, plus extra to decorate (optional)
  • pinch of salt

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    3g 13%
  • Sugars

    9g 10%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 9.5g Protein 1.4g Fibre 0.5g


  1. Grease and line a 20cm square baking tin with nonstick baking paper, leaving an overhang.
  2. Melt the white chocolate in the microwave in 20-sec bursts, stirring between each. Stir in the vegetable oil. Set aside over a pan of just-boiled water.
  3. Put 200g of the dark chocolate in a heatproof bowl with the milk chocolate, the condensed milk, chillies and salt. Heat on full power* for 1 min 40 secs, stirring every 20 secs, until almost melted; stir to finish melting (you may not need all the time). Quickly tip this into the tin and level with the back of a spoon.
  4. While still warm, spoon over the melted white chocolate, trailing off a little to create ghost shapes, then accentuate the tails further by gently dragging with a cocktail stick (don’t go too deeply into the fudge). Tap the tin to level, then chill for 3-4 hrs (or overnight) until set.
  5. Remove the fudge from the tin. Melt the remaining 25g of dark chocolate, place in a piping bag and pipe eyes and mouths onto the ghosts; chill for 15 mins. Scatter with extra crushed chillies, if you like, then cut into 49 pieces (7 x 7 rows). Will keep for up to 5 days in an airtight container in the fridge.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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