Hojicha Chocolate Fudge Delight (Printable)

Dense, nutty-scented fudge blending roasted green tea and rich chocolates for an indulgent treat.

# Ingredient List:

→ Chocolate Base

01 - 7 oz dark chocolate (60–70% cacao), chopped
02 - 3.5 oz milk chocolate, chopped
03 - 3.5 oz unsalted butter, cut into pieces
04 - 14 oz sweetened condensed milk

→ Hojicha Flavor

05 - 2 tbsp hojicha powder (roasted green tea powder)
06 - 1 tsp vanilla extract
07 - Pinch of salt

# Directions:

01 - Line an 8 x 8 inch square baking pan with parchment paper, leaving overhang on sides for easy removal.
02 - In a heatproof bowl, combine dark chocolate, milk chocolate, and butter.
03 - Melt the mixture over a saucepan of simmering water using double boiler method, stirring gently until smooth and fully combined.
04 - Remove from heat. Add sweetened condensed milk, hojicha powder, vanilla extract, and salt. Stir thoroughly until powder is fully dissolved and mixture is glossy and even.
05 - Pour fudge mixture into prepared pan, smoothing the top evenly with a spatula.
06 - Refrigerate for at least 2 hours until completely set and firm.
07 - Lift fudge from pan using parchment paper overhang and cut into 16 equal squares using a sharp knife.
08 - Transfer pieces to an airtight container and refrigerate for up to 1 week.

# Expert Advice:

01 -
  • Simple preparation that requires no candy thermometer or special equipment
  • Unique flavor profile that stands out from traditional fudge varieties
  • Perfect balance of chocolatey sweetness and complex tea notes
  • Make-ahead dessert that's ideal for gifting or serving to guests
  • Easy to customize with add-ins like nuts for texture variation
02 -
  • For cleaner cuts, dip your knife in hot water and wipe dry between slices
  • Allow the fudge to set at room temperature for 10-15 minutes before serving for the best texture
  • If hojicha powder is difficult to find locally, it can be purchased from online specialty tea retailers
  • The fudge can be frozen for up to 3 months - wrap tightly in plastic wrap, then aluminum foil
  • For a special occasion version, top with a thin layer of tempered dark chocolate before cutting
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