Chocolate Fudge Passover (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 tablespoons cocoa powder
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2 tablespoons potato starch
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1 tablespoon brewed coffee or 2 teaspoons instant coffee dissolved in 1 tablespoon boiling water
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2 eggs
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1/4 teaspoon salt
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1/4 teaspoon baking powder
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1/3 cup white sugar
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1/3 cup brown sugar
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1/4 cup chocolate chips
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100 grams chocolate
# Instructions:
01 -
Set your oven to 350°F (180°C) and let it warm up.
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In a bowl, whisk the eggs with both sugars until it looks fluffy and smooth. You can use a whisk or a handheld mixer—it’ll take about 1-2 minutes.
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In another bowl, stir together the cocoa powder, salt, potato starch, and baking powder. Make sure it’s all blended well.
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Heat the chocolate gently until smooth. Use a microwave in 30-second bursts, stirring each time, or melt it over steaming water in a heatproof bowl (double boiler method). If those aren’t options, place the chocolate in a heat-safe bag or container, then dunk it into boiling water until it’s melted.
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Stir the melted chocolate and coffee into the egg and sugar mix. Blend it together, then slowly mix in the dry ingredients until smooth. Lastly, fold in the chocolate chips gently.
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Drop small spoonfuls of dough onto a sheet pan lined with parchment paper. Bake for 7-8 minutes. They’ll rise during baking but flatten a bit as they cool. Let them cool on the tray, then use a spatula to move them off carefully.
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Keep the cookies in an airtight container at room temperature for a couple of days. If you want them to last longer, freeze them as soon as possible.
# Notes:
01 -
If you can’t use a microwave or double boiler to melt chocolate, try putting it in a heat-resistant bag or bowl and letting it sit in boiling water until it melts.