Whoa... chocolate meets cream and it's a match. It doesn't take much of this semi-sweet low carb fudge to satisfy. Enjoy a small piece as an after dinner treat: a perfect finish.
November 18 2017 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
Whoa... chocolate meets cream and it's a match. It doesn't take much of this semi-sweet low carb fudge to satisfy. Enjoy a small piece as an after dinner treat: a perfect finish.
USMetric
24 servingservings
Ingredients
- 2 cups 475 ml heavy whipping cream
- 1 tsp 1 tsp vanilla extract
- 3 oz. 85 g butter
- 3 oz. 85 g dark chocolate with a minimum of 80% cocoa solids
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Making low carb simple
Instructions
Instructions are for 24 servings. Please modify as needed.
Boil heavy cream and vanilla in a heavy bottomed sauce pan. Let it boil for a minute and lower the heat and simmer.
Simmer the cream until it is reduced to half the amount –it will take about 20 minutes or more depending on how big the pan is and the temperature. Stir occasionally.
Lower the heat and add room temperature butter. Stir into a smooth batter. Remove from heat.
Chop chocolate into small pieces. Add to the warm cream mixture and stir until the chocolate has melted. Add additional flavorings if desired.
Pour into a baking dish, about 7x7 inches (18 x 18 cm), and let cool in the refrigerator for a few hours. Bring out and sprinkle cocoa powder on top. Cut into pieces and serve cold.
This fudge can be kept in the freezer and doesn't need to be thawed. It will be ready to enjoy after just a minute or two at room temperature.
Tip!
The fudge is delicious as it is, but you can also add a flavor of your choice. Try some instant coffee, licorice powder, peppermint oil or citrus zest. Cinnamon and pumpkin pie spice gives the fudge a holiday flavoring. If you're bold you can try a sprinkle of smoked chili or sea salt on top. Experiment with the amount; start with 1-2 teaspoons of flavoring.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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82 comments
51
Reply to comment #7 by Auriane
Kerrie
March 12 2019
great advice thanks
52
Reply to comment #7 by Auriane
Andy
March 12 2019
I followed almost exactly the description by Auriane with the exception that I remembered to take mine off the heat after adding the butter. No splitting issues, adding butter gradually, same with chocolate. I added a bit of coffee and cinnamon at the end and it tastes lovely.
53
Tony
March 14 2019
For those in the UK, just use clotted cream! Not sure what it's called in the US. I don't bother with the butter. I use chocolate:cream 60:40% by weight. Heat the cream till just below boiling (you don't want burned cream), by using a glass bowl over boiling water. Then take off the heat, add the chocolate and keep mixing. It'll mix easily. Put in the fridge for a while then eat! As someone else has said, this is not fudge.
54
jen
April 17 2019
Hello, the carb content seems great, what about sugar content if one is pre diabetic, diabetic?
Just a question.Reply: #55
55
Reply to comment #54 by jen
Kristin Parker Team Diet Doctor
April 18 2019
Hello, the carb content seems great, what about sugar content if one is pre diabetic, diabetic?
Just a question.The sugar content is included in the carbohydrate count. All our recipes are low sugar/low carb.
56
Jodie
April 30 2019
Hello. This receipe looks delicous and unfortunately chocolate is my weak point so im going to give it a go! I am new to keto at the moment so finding parts confusing. Does anyone know the measurement/weight per portion please? I really dont want to eat too much by accident :)
Reply: #57
57
Reply to comment #56 by Jodie
Kristin Parker Team Diet Doctor
May 1 2019
Hello. This receipe looks delicous and unfortunately chocolate is my weak point so im going to give it a go! I am new to keto at the moment so finding parts confusing. Does anyone know the measurement/weight per portion please? I really dont want to eat too much by accident :)
This recipe as written makes 24 servings. If you wish to build in portion control, you can use the drop down menu above the list of ingredients to make fewer servings!
58
Monique
May 27 2019
Can you sub heavy cream with coconut milk/cream if you want to reduce the dairy?
Reply: #59
59
Reply to comment #58 by Monique
Kristin Parker Team Diet Doctor
May 28 2019
Can you sub heavy cream with coconut milk/cream if you want to reduce the dairy?
Coconut cream may work better as it has the higher fat content.
60
Leanne
July 13 2019
Can you use carob instead of chocolate?
Reply: #61
61
Reply to comment #60 by Leanne
Kristin Parker Team Diet Doctor
July 16 2019
Can you use carob instead of chocolate?
We have not tested this recipe with carob.
62
Laura Greenland
August 23 2019
I definitely rushed this and ended up with the split disaster that others have mentioned. It ended up looking like an oil slick with a lovely layer of butter floating on the top! So, I let it cool down for around 10-15 mins and gave it a thorough mix. It started to come together but still didn't look as smooth as it should. I then left it for another hour and it started to set with little pools of solid butter. So, I mixed it again and it became silky smooth! It's now back in the fridge where it shall remain until it (hopefully!) sets but the bit I licked off the spoon tasted dreamy! I used 95% dark chocolate, and a dash of stevia to sweeten it. I also plan to drizzle some unsweetened cocoa powder and some freeze dried raspberries on the top!
63
Sarah Kwakernaak
November 15 2019
Mine split too after adding the last third of the chocolate. Adopted the icebath trick, worked well.
Divided the mass in icecube forms (ikea) and put it in the freezer. The mass became somewhat firm while pouring it in the icecube trays, but so far it seems fine...
Maybe the icebath was a bit long.
Hubby and I licked the bowl without the kids ;-)See AlsoWinter Fruit Salad Recipe64
Reply to comment #53 by Tony
Nicolette Grandin
November 28 2019
Thanks for the suggestion Tony, made this with just clotted cream, dark choc and vanilla. Decanted back into the clotted cream tub to store in the fridge. Simplicity at its best.
65
Eos
December 4 2019
I don’t think I’ll be making this again. Sticking to a single portion is really hard!
66
Monique Roby
December 27 2019
I followed the recipe and directions to the letter and my fudge did not set in the fridge and have the consistency of "fudge"...there is no way to serve it that way. I put it in the freezer and of course it froze, which is good but too hard to serve. Sat it out on the counter to soften before serving and again it was turning back to almost a liquid?? I quickly put it back in the freezer to dirm it back up for a minute and my husband and I ate the little fudge squares quickly before they melted. Lol. I made more of an ice cream than fudge??? Is there any other people complaining that it did not have consistancy of fudge?? Any ideas of where I went wrong??
67
Paula
December 31 2019
Mine turned out firm enough to not be liquid but not solid enough to cut into pieces .... was supposed to be bringing it as my Keto dessert for new year's day gathering.... ooops! Like all cooking and baking it's mostly trial and error I suppose☺
68
Karrie Glasgow
February 2 2020
This turned out perfect! I used Lindt 70% dark chocolate and served with a dallop of heavy whipped cream and a few raspberries on top. This was a hit even for my non Keto guests.
69
Adaqeus
June 20 2020
Used "Green and Blacks 85% with Madagascan vanilla", seasoned additionally with cardamom and cinnamon, topped with raspberries/strawberries. Turned out absolutely amazing. Great recipe!
Reply: #70
70
Reply to comment #69 by Adaqeus
Kerry Merritt Team Diet Doctor
June 20 2020
Used "Green and Blacks 85% with Madagascan vanilla", seasoned additionally with cardamom and cinnamon, topped with raspberries/strawberries. Turned out absolutely amazing. Great recipe!
So glad you enjoyed it!
71
Stephanie Murrile
June 26 2020
I used 100% dark chocolate, 2 cups heavy whipping cream, 6 tbsp butter, 1 tsp vanilla extract and 1 tbsp stevia. I cooked the heavy whipping cream on summer for about 25-30 minutes ensuring it would be done. I put in room temp butter, once it was creamy and incorporated, I added the stevia. Then the dark chocolate. I used a whisk to stir it. Poured it into a 8x8 pan. Put it in the fridge for 2 to 3 hours, then made dinner.
I'm eating a small square right now. It is so creamy and smooth, melts in my mouth.
Reply: #72
72
Reply to comment #71 by Stephanie Murrile
Crystal Pullen Team Diet Doctor
June 26 2020
I used 100% dark chocolate, 2 cups heavy whipping cream, 6 tbsp butter, 1 tsp vanilla extract and 1 tbsp stevia. I cooked the heavy whipping cream on summer for about 25-30 minutes ensuring it would be done. I put in room temp butter, once it was creamy and incorporated, I added the stevia. Then the dark chocolate. I used a whisk to stir it. Poured it into a 8x8 pan. Put it in the fridge for 2 to 3 hours, then made dinner.
I'm eating a small square right now. It is so creamy and smooth, melts in my mouth.Glad you are enjoying it!
73
Reply to comment #53 by Tony
cdobson1974
July 28 2020
I'm in the UK and tried your version yesterday. It worked perfectly! I've now got a tub of cubes of chocolatey deliciousness ready for when I need a hit. It's not chewy like fudge, but a mix of chewy and melt in the mouth. Which is better imo! Thank you x
Reply: #75
74
cdobson1974
July 28 2020
And for anyone who doesn't know what clotted cream is: It's basically cream that has been simmered to boil off water so it thickens a lot. It's the first step of the recipe - but you can buy it ready done in supermarkets. Much quicker 😉
75
Reply to comment #73 by cdobson1974
Crystal Pullen Team Diet Doctor
July 28 2020
I'm in the UK and tried your version yesterday. It worked perfectly! I've now got a tub of cubes of chocolatey deliciousness ready for when I need a hit. It's not chewy like fudge, but a mix of chewy and melt in the mouth. Which is better imo! Thank you x
Thank you for your feedback!
76
Lauren
September 2 2020
I made this tonight, it worked well but it wasn’t nice at all! I used 70% chocolate it tasted bitter and really salty! I was so sad as I was really looking forward to some chocolate tonight! I was wondering if you could use a sugar substitute to sweeten it up a bit? I used whipping cream as I’m in the UK and this was the only ‘heavy’ cream I could find, maybe that’s what went wrong?
77
Whitney
December 1 2020
I would like to have some sweet treats but I don't like the taste of sweeteners like erythritol and stevia - you have some great recipes on your site (like this one, the gingerbread, pumpkin pie) but they are hard to find. Would you consider making a list of "sweet treats without sweetener" or a tag or something like this, to make them easier to find?
Reply: #78
78
Reply to comment #77 by Whitney
Crystal Pullen Team Diet Doctor
December 1 2020
I would like to have some sweet treats but I don't like the taste of sweeteners like erythritol and stevia - you have some great recipes on your site (like this one, the gingerbread, pumpkin pie) but they are hard to find. Would you consider making a list of "sweet treats without sweetener" or a tag or something like this, to make them easier to find?
Thank you for sharing your feedback and request. I let our recipe team know.
79
Sophia
January 10 2021
This was so delicious, came out perfectly. I did add some erythritol when I was heating the cream as I used 85% dark chocolate and wanted a little sweetness. After it had set I rolled them into balls and put cocoa on the outside so they were small little chocolate truffles I could have with my coffee. Delicious!
Reply: #80
80
Reply to comment #79 by Sophia
Kerry Merritt Team Diet Doctor
January 10 2021
This was so delicious, came out perfectly. I did add some erythritol when I was heating the cream as I used 85% dark chocolate and wanted a little sweetness. After it had set I rolled them into balls and put cocoa on the outside so they were small little chocolate truffles I could have with my coffee. Delicious!
Sounds great!
81
Harvinder
March 24 2021
I just made this - it tastes flipping AMAZING!! like a lot of people made a hot mess by splitting it. I'm not sure how long you should let it cool but it needs to be warm enough to melt the chocolate. Personally I would let it cool to a slightly warm temp, and then grate the chocolate in so it melts really easily. Also make sure the chocolate is at room temp!
If yours has split then just let it cool in the fridge for 20 mins and give it a stir, it'll be silky smooth like one of the other reviewers said. No need to start again! Just to say also, this really does taste amazing, no sugar as well!!
82
Reply to comment #53 by Tony
Stef
April 30 2021
Tony - how much clotted cream did you use? Would you say half of the amount of the double cream in the recipe or 2/3? Thank you 🤌🏻
83
Reply to comment #53 by Tony
Stef
April 30 2021
Sorry,I know you said you use "chocolate:cream" "60:40% by weight"
Didn't quite get what you meant in your ratio just then, might be me though so I just wanted to check with you
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