Chocolate Meringue Fudge Cups – a delicious recipe with chocolate, canola oil, cocoa powder, egg whites, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 350 degrees and put paper liners in your muffin tin.
2
Mix the baking chocolate and canola oil in a microwave safe bowl.
3
Microwave on high for 1 to 2 minutes or until melted.
4
(Or melt in on the stovetop in a double boiler.
5
).
6
When melted stir in the cocoa powder and let it sit for at least 5 minutes.
7
Beat the egg whites with a beater and then add the brown sugar.
8
Beat at high for about 3 minutes or until the egg mixture has tripled in size.
9
Turn the mixer down to medium low and carefully add the melted chocolate mixture until it is well combined.
10
Spoon the mixture into the muffin liners, filling up close to the top.
11
Bake for 12-18 minutes or until puffed and the centers are set.
12
Serve with whipped topping.
413
kcal
Calories
21
g
Fat
45
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 ounces semisweet baking chocolate, 1 tablespoon canola oil, ⅓ cup cocoa powder, 4 egg whites, and more.
Yes, Chocolate Meringue Fudge Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
