November 18 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low carb chocolate fudge
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
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
- 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.
82 comments
I successfully realized this recipe, thanks to the other comments !
I doubled the proportions of the recipe.
I boiled the heavy whipping cream with the vanilla extract, in a small saucepan. When the "bubbles" appeared, I let it boil for a minute, as it is written in the instruction n°1. Then, I lowered the heat.
Contrary to the instruction n°2, I let it reduce during 35 minutes, at the lowest temperature possible. You have to wait that the cream becomes thick, as a sort of magma.
Piece of advice : I tried to speed up the process with a lid or a higher heat. The cream boiled over... "Patience is mother of virtue"...
At 35 minutes, I introduced the butter diced, progressively (a quarter of the butter, I mixed until it was plain, then a new quarter...) I did it during 5 minutes, still with the lower heat.
Then, I forgot to remove the cream from the heat (instruction n°4), and I inserted chocolate in pieces (one piece by one piece), mixing conscientiously with a silicone spatula. I didn't have the problem of "Matthew", the mixture didn't separate after adding the chocolate. I had a homogeneous chocolate cream. I continued to mix until the pieces of chocolate was correctly melted.
I put the chocolate cream in a rectangular cake tin (cake pan), and let it into the freezer during one night (15h). To turn out the fudge, you have to take out the cake tin from the freezer about 2 hours before eating (not "one minute", instruction n°6).
Piece of advice : don't forget to put a tablemat into your freezer..!
To decorate it, and just before to serve, you can add cocoa powder on top (instruction n°5).
It is not necessary to serve big portions. The taste is good, but you feel it in your stomach (nearly stodgy).
After eating, you could keep in a cool place (fridge).
"Bon appétit !" :)
I poured what looked like a complete mess into a silicone baking tray and left it at room temperature for an hour or so so that the butter just started to solidify.
I then remixed it and poured it inbetween two sheets of baking / grease proof paper then put it into the fridge.
I'm in the middle of my second batch now so hopefully it will turn out as good as the first. I added coffee into mine as mocha fudge has always been one of my favourites.
My first batch, we'll all I can say it was amazing. I gave it to friends who immediately asked for the recipe. My second batch is for my mum and friends as this just about ticks all the boxes as far as I'm concerned. The texture is like old fashioned fudge, the taste amazing and after having no sweets or chocolate since I started my lchf journey three months ago it's exactly what the doctor ordered.
Try it, you will be Suprised.... If the mixture splits dont panic let it cool and then remix... Easy.
I'm so happy though, I used to make fudge all the time and this is just so much better...
Also, when I make real fudge, it suggests that you whisk it for a few mins after making it, I did that the first time but left it out the second time as it really didn't seem necessary, I'll update you to how this batch turns out.
Thirdly, it does look like it's not going to set, but the butter and chocolate will both help the setting part you just need to be patient.
Mine both times looked like very greasy, with butter floating on top, when it cooled and I remixed it it did look better. After being in the fridge for a couple of hours though it started to look like the pictures.
I have to say I'm no expert cook, however, I've made fudge before and have learned that you can't rush it. The 20 mins of simmering really does need to be done to reduce the cream, it changes constituency and colour.
And one last thing. M I'm in the UK, I live up north there.
It's the same thing as heavy cream.
However even though after putting it in the freezer to set and that there is a layer of pure yellow fat on top of the slice, it tastes delicious. I put on top delicious sea salt. Love salted chocolate.
DietDoctor, maybe add into the recipe tip to say about the possible splitting and what to do about it? thanks
Fudge requires sugar. A LOT of sugar. It is an indispensable requirement for the correct texture.
What you have described is ganache; which, while generally only containing varying proportions of chocolate and cream, can have butter added to make it shiny/glossy.
Thanks! love this recipe :)
1) It took best part of an hour to reduce the cream by half. I poured it into a measuring jug to check and put it back in the pan over the heat twice before it was reduced to half the quantity. By this time the cream was just starting to caramelise on the bottom of the pan.
2) I used 85% chocolate and salted butter. After seven months of low carb eating I don't find this chocolate bitter at all. I can taste the salt in the finished fudge which I like a lot. If you don't like salted chocolate use unsalted butter.
I have put it in the freezer to stop me eating it before Christmas Day - this is going to be our dessert after the cheese course!
It depends on the proportion Carb:Protein:Fat .
More reading here:
https://strongmetabolism.fit/how-low-carb-is-low-carb%3C/a%3E%3C/p%3E
It did not set up. It is like a thick pudding but it is so delicious, I couldn't care less! It will keep me on the keto wagon along with the delicious Keto Seed Crackers! Next time, b/c there WILL be a next time, I will try cooking it down to half.
I've made half (12 portions), when I've put the chocolate the ingredient starts to separated, then I've tock off the transparent liquid (fat) and put to rest in fridge. I've split the batter in two little plastic containers 7x7cm. My question is: does somebody know the nutrition per grams? I'm really struggle to find out. Thanks
Definitely will be making it again. Thanks for the recipe.