I use soft plain chevre for this recipe, but any soft and creamy goat cheese will do. The cream cheese is added to give the fudge a nice smooth texture, as using all goat cheese tends to make it more crumbly. But if you have a very soft, creamy goat cheese, feel free to use it in place of the cream cheese.
- 6 ounces unsweetened chocolate
- 2 ounces cream cheese, softened to room temperature
- 4 ounces goat cheese, softened to room temperature
- 1 tbsp cream
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1 cup chopped toasted nuts (optional)
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Chop the chocolate into even pieces with a large knife. Place the chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Allow the melted chocolate to sit and cool for about 10 minutes.
3. Place the softened cream cheese, the softened goat cheese, and the cream in the bowl of a large stand mixer and beat with the paddle attachment until smooth. (Alternately, a hand mixer can be used.)
4. Stop the mixer, add the melted chocolate, and beat until well-mixed. Stop the mixer again and add the powdered sugar and vanilla extract, and mix until the fudge is smooth and well-combined. Stir in the nuts by hand, if you’re using them.
5. Pour the fudge into the prepared pan and pat it in an even layer with your hands. Moisten them with water or nonstick spray as needed. Let it set at room temperature for 3-4 hours, or in the refrigerator for 1 hour.
6. Once firm, cut the fudge into small squares and serve at room temperature. Fudge may be stored in an airtight container in the refrigerator for several weeks.