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Cranberry Fudge Pots

These Cranberry Fudge Pots might just be your new favorite all-year, all-purpose dessert! They’re easy, a cinch to pull together, and wildly delicious. I used my fan-favorite Cranberry Sauce to turn a fudgey chocolate mousse into something very special.

Cranberry Fudge Pots make portion control easy when they are served in small ramekins or glasses, and you can change the mood of these adorable desserts to suit the occasion by simply changing the serving dish and decoration. They are very rich so plan on getting a lot of small servings out of this recipe. Alternatively, you can put it into a large serving dish and spoon out servings into dishes at the table.

Cranberry Fudge Pots | Carrie Brown

Fancy enough for a swanky dinner yet simple enough for a weeknight treat these Cranberry Fudge Pots will please even the most anti-keto folks you know!

This is a fabulous way to use up leftover Cranberry Sauce or any extra bags of cranberries you have lolling in your freezer. You will definitely want to enjoy them all year.

Cranberry Fudge Pots

Author: Carrie Brown | Prep time:  20 mins   |   Cook time:  10  |   Total time: 30 mins + cooling time |  Serves: 16

What You Need

What You Do

  1. If your Cranberry Sauce is freshly cooked, leave it to cool completely, then cover until used later in the recipe.
  2. Add the sweetener, milk, heavy cream, eggs, and sea salt into a blender and blend until smooth and completely mixed.
  3. Pour the milk mixture into a pan and stirring constantly over a medium heat cook for about 6 minutes until it thickens enough to coat the back of the spatula.
  4. Put the chocolate chips into the blender and as soon as the milk mixture is thickened and almost boiling, carefully pour it over the chocolate in the blender.
  5. Blend until the chocolate is completely melted and evenly mixed into the hot liquid. If adding brandy, now is a good time.
  6. Pour the chocolate mixture into a large bowl and leave to cool for about 2 hours. It needs to be thick enough to support the cranberries.
  7. Stir the cranberry sauce well to loosen it and then add it to the cool chocolate custard, mixing thoroughly.
  8. Spoon the cranberry fudge into serving glasses or dishes and place in the fridge for at least 4 hours or overnight to become fudgy in consistency.
  9. Remove from the fridge just before serving and decorate with whipped cream, shaved chocolate, and cranberries or sugared cranberries.
  10. If not serving immediately, cover with plastic wrap without any decoration and keep in the fridge.

Top Recipe Tips

  • You can swap the heavy cream for thick (canned) coconut milk if you want dairy-free.
  • Use ChocZero Milk or White Chocolate Chips if Dark chocolate is not your favorite, or you are making this predominantly for children: Choc Zero Chocolate Chips (use code: carriebrown for a 10% discount!). ChocZero are the chips that I used for this recipe.

Helpful Cooking and Recipe Links

Podcast Episodes and YouTube Videos

The BEST Keto Cookbooks | Carrie Brown


There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

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