Sugar-Free Chocolate Fudge

Ingredients

• 170 g Chocolate (Any type; at room temperature)
• 130 g Cream (Any type, with a fat content of 10–22%)
• 2 g Gelatin (Strength 200–240 Bloom)
• 10 g Water (For the gelatin)
• Vanillin (Optional)
• Salt (A pinch)
• Roasted nuts (To taste)
• Dried berries (Optional; the author also suggests adding them together with the nuts)
• Sweetener (Any type; quantity not specified, the author recommends checking the stories)

Steps

1. 1

   Soak the gelatin in 10 g of water until bloomed, then melt it.

2. 2

   Heat the cream to 100 °C.

3. 3

   Finely chop the room-temperature chocolate with a knife.

4. 4

   Combine the chocolate, hot cream, melted gelatin, vanillin, salt, and sweetener. Mix thoroughly or briefly blend until smooth and thick.

5. 5

   Add the roasted nuts and, optionally, the dried berries. Stir.

6. 6

   Transfer the mixture to a mold lined with plastic wrap.

7. 7

   Cover the fudge with plastic wrap pressed directly against the surface and refrigerate for approximately 2–3 hours, until set.

Notes

The author does not specify the amount of sweetener and recommends checking the information about it in the stories. The amount of nuts and dried berries is also adjusted to taste. The source incorrectly refers to the plastic wrap; it means wrap for lining the mold and covering the dessert.

Nutrition per serving

• dessert
• fudge
• sugar-free
• keto
• low-carb
• gluten-free
• no-bake
• chocolate