No-Bake Chocolate Fudge Pots with Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich, velvety chocolate fudge served in individual pots topped with a sprinkle of flaky sea salt for a perfect balance of sweet and savory. This recipe, ready in about 20 minutes, layers semisweet chocolate chips, sweetened condensed milk, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Desserts cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium heatproof bowl, combine 1 cup semisweet chocolate chips, 1/2 cup sweetened condensed milk, and 2 tbsp unsalted butter. Set the bowl over a pot of simmering water (double boiler) and stir gently for 5-7 minutes until smooth and glossy.
  2. Step 2: Remove the bowl from heat and stir in 1 tsp vanilla extract until fully incorporated.
  3. Step 3: Spoon the chocolate mixture evenly into 4 small serving pots or ramekins. Sprinkle each with a pinch of 1/4 tsp flaky sea salt.
  4. Step 4: Refrigerate the pots for at least 1 hour until the fudge is firm but creamy. Serve chilled or at room temperature.

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