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Squares of creamy healthier cottage cheese fudge dusted with flaky sea salt in an antique silver tin ready to gift for the holidays.
Brianna Hughes

High Protein Cottage Cheese Fudge

This rich, chocolatey fudge is made with just two simple ingredients: cottage cheese and dark chocolate chips. It’s smooth, creamy, and high in protein while being lower in sugar than traditional fudge. Perfect for holiday gifting, freezer stashes, or a guilt-free chocolate treat anytime.
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Prep Time 10 minutes
Cook Time 10 minutes
Freezer Time 2 hours
Total Time 2 hours 20 minutes
Servings: 27 Pieces
Course: Dessert
Cuisine: American
Calories: 75
Ingredients Method Notes

Ingredients
  

  • 3/4 cup cottage cheese, any percent fat (bring to room temperature before blending)
  • 2 cups Dark Chocolate Chips Must be at least 60% dark

Method
 

  1. Prepare your pan. Line a 9 x 5 inch or 8 x 4 inch loaf pan with parchment paper with an overhang for easy removal.
  2. Blend the cottage cheese. Add the room temperature cottage cheese to a high‑powered blender and blend until completely smooth with no visible curds left. You may need to scrape down the sides a few times.
  3. Melt the chocolate. Using a double boiler or microwave, melt the dark chocolate chips until fully smooth. If using a microwave, heat in short bursts and stir often. If using a double boiler, warm water in a saucepan and place an oven‑safe bowl on top, adding the chocolate once the bowl is warm.
  4. Combine. Pour the melted chocolate into the blender with the smooth cottage cheese. Blend until the mixture is thick and fully combined.
  5. Set the fudge. Quickly pour the thick chocolate mixture into the prepared pan and smooth the top with a spatula.
  6. Chill. Place in the freezer or refrigerator for 2–3 hours until firm
  7. Slice and serve. Lift the fudge out using the parchment overhang and cut into bite‑size squares. Store in an airtight container in the fridge or freezer.

Notes

  • Chocolate choice matters: Using dark chocolate with around 60% cocoa works best for a smooth fudge that sets nicely. Higher cocoa percentages will create a firmer, slightly more bitter fudge, while lower cocoa will be sweeter but softer.
  • Cottage cheese: Let it come to room temperature before blending. This ensures a smoother texture and prevents the chocolate from seizing when combined.
  • Blending: Make sure the cottage cheese is completely smooth with no visible curds. A high-powered blender works best. If you only have a food processor, it still works, but blend a little longer for the smoothest texture.
  • Double boiler tip: If you don’t have a double boiler, you can improvise by using a saucepan with a few inches of simmering water and placing an oven-safe mixing bowl on top. Let the bowl warm gradually before adding chocolate to prevent cracking.
  • Optional add-ins / toppings:
    • Flaky sea salt for a subtle contrast and enhanced chocolate flavor
    • Chopped nuts like walnuts, pecans, or almonds for crunch and healthy fats
    • Dried or frozen cherries or cranberries for a festive, tangy twist
    • Unsweetened coconut flakes for extra texture and mild sweetness
  • Storage: The fudge is best stored in an airtight container in the freezer. It can also be kept in the fridge for a few days, but it will be softer. Let the fudge sit at room temperature for a few minutes before serving if you like a softer bite.
  • Serving tips: This fudge makes a wonderful addition to gift boxes, dessert platters, or a freezer stash for quick chocolate fixes. Slice into small squares for portion control and presentation.