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keto chocolate truffle fudge

Chocolate Truffle Fudge

This recipe is a modification of my mother-in-law’s famous chocolate truffle recipe.  Instead of doing the work to roll into individual balls, I decided to skip it and press it into a square pan and put toppings on it.  Much less work and easier clean up☺ 
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 2 people

Ingredients
  

  • 8 oz heavy cream (or coconut cream if dairy free)
  • 1/2 tsp vanilla extract (you could also use other flavor extracts like orange, mint or coffee if you wanted to)
  • 8 oz chocolate chips semi-sweet (to make this keto you can also use 100% chocolate or Lily’s brand chocolate chips)
  • 8 oz chocolate chips flavored - if desired (to make this keto you can use Lily’s brand flavored chocolate chips—I have used their salted caramel and white chocolate both for this). 

Instructions
 

  • using a double broiler method (basically a pan with water on the bottom and a stainless steel bowl or second pan to melt the ingredients in), melt all of the chocolate while stirring constantly so it does not burn. 
  • Then add in the vanilla extract and cream and continue to stir until well combined. 
  • Then pour into an 8 X 8 dish or pan (you can line it with parchment paper to make it easier)
  • add toppers if using, and put it in the fridge until it hardens (about 2 hours).  Cut into desired sized squares.

Notes

Optional toppers: cacao powder, cacao nibs, nuts, shredded coconut, crumbled flavored Lily’s chocolate bar.