Chocolate Fudge (Somersize Level 2)
- Ready In:
- 4hrs 15mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 2 tablespoons unsweetened cocoa powder
- 1⁄2 cup heavy cream
- 2 tablespoons butter
- 4 ounces cream cheese
- 1⁄2 teaspoon vanilla
- 3 tablespoons Splenda sugar substitute
directions
- In a small saucepan, melt butter over low heat.
- Add heavy cream and cream cheese and whisk until smooth.
- Add Splenda and adjust for taste.
- [NOTE:I found that for my taste, I needed to add quite a bit more than the three tablespoons called for.
- ]Heat until bubbling, stirring constantly.
- Reduce heat and stir in cocoa and vanilla.
- Blend well.
- Pour into a small buttered dish.
- Place in the refrigerator to set for 3 to 4 hours.
- Cut into eight pieces.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Great dessert for low carbers- or anyone! So easy to make and I like that you can taste and adjust sweetness as you go. I made this for DH and he actually used the word "decadent" just like in Roosie's review. For his dessert this made 4 servings (he's really big into his desserts). I wouldn't call this fudge either because it was a bit too soft, but not cheesecake either. Somewhere in between. Would look pretty fancied up with a drizzle of chocolate. Thanks for posting this one- I'll be making it regularly!
-
Yummy! Served this as Easter dessert! My whole family is low-carbing (my parents, my in-laws, my husband and I ...), so this was quite a treat! Tastes nothing like fudge ... but it tastes exactly like rich, decadent, chocolate cheesecake! I would call them Chocolate Cheesecake Bites. Will definitely be making these again ... even if we weren't on the diet!
-
The flavor of this is very nice! The cream cheese is a strong flavor, which makes this taste a tad like cheesecake. I found that 3 Tbs sweetener (I used Sucanat, actually) was perfectly sweet enough for us. I used a high quality dutch-process organic cocoa powder, which leant a lovely rich flavor. Very decadent tasting and sweet and chocolaty. My one qualm is that it did not set very well in the fridge- it was too soft to really eat in squares- I had to scoop some out with a spoon and eat it off of that. I have it in the freezer now, so we'll see if it works better in there. I made this in a 9x5 loaf pan, which worked wonderfully. I think you could probably stretch this farther than 8 servings since its so rich- 10 or 12 if not more would be fine. I split mine into 10 pieces and BF and I split my spoonful and both felt satisfied. Very tasty! Thanks for posting, Bunkie!
RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>