I know it looks like cake, but it’s not!
- 4 oz. unsweetened chocolate, finely chopped
- 4 oz. dark chocolate chips or dark chocolate baking bar (60% cocoa or higher – I used Ghirardelli 60% cocoa chocolate chips)
- 3/4 cup butter, room temperature
- 8 oz. cream cheese, room temperature
- 2 tsp.vanilla extract*
- 1/2 tsp.stevia (or sweetener of choice)
- 1/2 cup chopped pecans or walnuts, slightly toasted (optional)
- Butter a standard loaf pan. Set aside.
- Prepare double boiler (or place a large glass bowl over a pot of simmering water).
- Add all of the chocolate (unsweetened and chips) to double boiler and allow to melt, stirring frequently. Once chocolate is almost melted, carefully remove top of double boiler (containing chocolate) and continue to stir until all of the chocolate is melted. Allow to cool slightly while preparing other ingredients.
- In large bowl, blend softened butter and cream cheese until smooth. Add partially cooled chocolate to the butter-cream cheese mixture (chocolate shouldn’t be hot) and blend well with hand mixer or Kitchen Aid.
- Add stevia and vanilla and blend well. Taste for sweetness and adjust if needed. Stir in half of nuts.
- Pour the fudge mixture into the loaf pan and spread it out evenly (consider hitting the pan on the side of the counter). Top the fudge with the remaining chopped nuts. Refrigerate for for a few hours and cut into smaller pieces. Keep fridgerated until ready to serve. Will keep in the refrigerator for 1 1/2 weeks or in the freezer for 3 months.
I enjoy keeping this in the freezer to ensure freshness. If you take a piece out and leave it at room temperature for a few minutes, it will de-thaw.
- Rum: 1 tsp. Rum extract instead of vanilla (this is one of my favorites)
- Peppermint Fudge: 1 tsp peppermint extract instead of vanilla
- Almond Fudge: 1 tsp almond extract instead of vanilla and use toasted crushed almonds instead of pecans or walnuts
- Orange chocolate fudge with sea salt: Add a few drops of orange essential oil instead of vanilla extract and sprinkle sea salt over the top of the fudge before placing it in the fridge
Nutrition (1/16 of fudge – you may cut them smaller):
Calories: 209 // Fat: 20 g // Carbs: 6 g // Dietary Fiber: 2 g // Protein: 2 g