Satisfy your chocolate cravings with these delectable homemade Fudge Rounds. Soft, rich chocolate cookies encase a luscious creamy filling, creating a mouthwatering treat that’s perfect for any occasion. Follow this simple recipe to create your own batch of irresistible Fudge Rounds in the comfort of your kitchen

Ingredients:

• ½ cup plus 2 tablespoons unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• 6 tablespoons cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ teaspoon vanilla extract
• 2 tablespoons cocoa powder
• Pinch of salt
• 1 ½ cups powdered sugar
• 1-2 tablespoons heavy cream or milk
• ¼ cup semisweet chocolate chips
• ½ teaspoon canola oil

Directions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In the bowl of a mixer fitted with a paddle attachment, cream together ½ cup plus 2 tablespoons of softened butter and granulated sugar until light and fluffy. Add the egg and vanilla; mix well.
3. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the butter mixture and beat just until combined.
4. Scoop rounded ping-pong ball-sized balls of batter onto the prepared baking sheet. Bake for 9-11 minutes, until the centers no longer look wet. Allow them to cool on the baking sheet for a minute or two, then transfer to a wire rack to cool completely. Repeat with the remaining batter.
5. In a clean bowl, cream the remaining ½ cup of softened butter until light and fluffy. Add the vanilla extract and mix well. Sift the cocoa powder and powdered sugar together, then add them to the butter in small batches, beating until all the sugar is incorporated. Add heavy cream 1 tablespoon at a time until your filling reaches the desired consistency.
6. Once the cakes are cool, spread a bit of the filling on half of them and then top with another cake.
7. Microwave the semisweet chocolate chips and canola oil in 20-second bursts, stirring between each one, until the chocolate is melted. Drizzle the melted chocolate over each cake. Allow them to sit until the chocolate is set.

Nutritional Information:

• Serving Size: 1 Fudge Round
• Calories: 330
• Total Fat: 19g
• Saturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 160mg
• Total Carbohydrates: 39g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 2g

Serving and Storage Tips:

1. Serving Suggestions: Serve these homemade Fudge Rounds as a delightful dessert alongside a glass of cold milk, a scoop of vanilla ice cream, or a piping hot cup of coffee for a truly indulgent experience.
2. Presentation: For a beautiful presentation, dust the tops of the Fudge Rounds with powdered sugar or cocoa powder before serving. You can also garnish with a sprinkle of chocolate shavings or chopped nuts for an extra touch of elegance.
3. Storage: Store any leftover Fudge Rounds in an airtight container at room temperature for up to 3-4 days. If you live in a warm climate or during hot weather, it’s best to store them in the refrigerator to maintain their freshness.
4. Freezing: These Fudge Rounds can also be frozen for longer-term storage. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or resealable bag. They can be stored in the freezer for up to 2-3 months. To enjoy, simply thaw them at room temperature or gently reheat in the microwave for a few seconds.
5. Reheating: If you prefer your Fudge Rounds warm, simply microwave them for 10-15 seconds before serving. This will help soften the cookies and enhance the gooeyness of the filling, creating a delightful melt-in-your-mouth experience.

FAQs:

1. Can I use salted butter instead of unsalted butter in this recipe? While you can use salted butter, it’s recommended to use unsalted butter to control the saltiness of the recipe, especially since there’s already salt added separately.
2. Can I substitute any gluten-free flour for the all-purpose flour? Yes, you can use a gluten-free all-purpose flour blend as a 1:1 substitute for the all-purpose flour in this recipe to make it gluten-free.
3. Can I prepare the dough ahead of time and refrigerate it before baking? Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. Just make sure to let it come to room temperature before scooping and baking.
4. Can I freeze the baked Fudge Rounds? Yes, you can freeze the baked Fudge Rounds for up to 2-3 months. Make sure to store them in an airtight container or freezer-safe bag to prevent freezer burn.
5. How do I know when the Fudge Rounds are done baking? The Fudge Rounds are done baking when the centers no longer look wet and the edges are set. They should be slightly firm to the touch.
6. Can I use a different type of chocolate for the drizzle on top? Absolutely! Feel free to use milk chocolate, dark chocolate, or even white chocolate for the drizzle according to your preference.
7. How long will the filling stay fresh if stored separately? The filling can be stored in an airtight container in the refrigerator for up to 1 week. Just give it a stir before using to soften it slightly.
8. Can I omit the heavy cream or milk from the filling? The heavy cream or milk helps to achieve the desired consistency of the filling. However, if you prefer a thicker filling, you can omit it or adjust the amount according to your preference.
9. Can I make smaller or larger Fudge Rounds? Yes, you can adjust the size of the Fudge Rounds by scooping smaller or larger portions of dough. Just keep in mind that baking times may vary accordingly.