Chocolate Potato Fudge Bottom:
Preheat oven to 350 F.
Combine the butter, cocoa powder and unsweetened chocolate into a small sauce and heat until everything is melted and fully incorporated.
Take off the heat and combine it with everything else in a bowl and mix until smooth.
Pour into an unbaked pie crust and bake for 20 minutes. Remove from the oven and allow to fully cool.
Chocolate Cream Topping:
Place everything into a mixing bowl and mix until light and fluffy. Spread on the top of the cooled fudge layer.
These items contain gluten or are often processed in factories that process gluten containing ingredients. If all items are double checked for gluten, gluten free replacements are made and no cross contamination has occurred, this recipe could be considered gluten free.
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