GERMAN CHOCOLATE FUDGE

GERMAN CHOCOLATE FUDGE

BY Carolyn Ketchum

INGREDIENTS:

FUDGE

1 & 1/4 cup heavy cream
3/4 cup Swerve Confectioners
1/2 tsp vanilla extract
6 ounces quality unsweetened chocolate, finely chopped

GERMAN CHOCOLATE TOPPING

1/2 cup whipping cream
2 large egg yolks
1/2 cup Swerve Granular
1/4 cup salted butter, cut into 4 pieces
1/2 tsp vanilla extract
3/4 cup unsweetened shredded coconut
2/3 cup chopped pecans, lightly toasted
1 tsp coconut flour

NUTRITIONAL FACTS:

Servings: 20

Calories: 190

Total Fat: 19g

Cholesterol: 55mg

Sodium: 30mg

Total Carbs: 15g

Dietary Fiber: 3g

Sugar: 1g

Protein: 3g

DIRECTIONS:

FUDGE

Step 1

Line a 9x9 or 8x8 inch square pan with parchment paper.

Step 2

In a medium saucepan over medium heat, combine cream and confectioners Swerve. Whisk until well combined and bring to just a simmer.

Step 3

Remove and add vanilla extract and chopped chocolate. Let sit 5 minutes to melt chocolate and then whisk until well combined. Pour into prepared baking pan and spread to the edges. Refrigerate until set, about 1 hour.

GERMAN CHOCOLATE TOPPING

Step 1

In a medium saucepan over medium heat, combine cream, egg yolks, Swerve, and butter. Cook until thickened, about 10 minutes.

Step 2

Remove from heat and stir in vanilla, coconut, and pecans. Sprinkle surface with coconut flour and whisk briskly to combine.

Step 3

Spread topping over chilled fudge. Let set until firm, at least 30 minutes.