Having never made fudge before, I was pleasantly surprised at how easy this was! I made one batch with nuts (almonds b/c that's what I had on hand) and one without, and both turned out great! One thing I might change in the future is to use milk chocolate (or half semi-sweet, have milk chocolate) because the semi-sweet just seemed a little too rich for my liking. But the consistency of this fudge was great--creamy enough to melt in your mouth, but solid enough to stick together and cut into pieces easily.

Reviewed On: Dec. 7, 2009

I brought this to work and got rave reviews! I made a few changes. I used white cake instead of lemon. I also added about 2 Tbsp of sugar to the raspberries, and added a box of vanilla pudding to the mousse. At first, the mousse turned out very runny and gritty, but I just used my hand mixer on high and mixed it until it became fluffy again. I will definitely make again!

Reviewed On: Jul. 23, 2008

This has been a favorite recipe of mine for several years! The shells make great presentation for guests, but for everyday meals I just pour over penne pasta. Either way, it tastes great!

Reviewed On: Feb. 11, 2008