Description
This is the kind of fudge I make when I want something chocolatey without turning the oven on or dirtying half the kitchen. It’s rich, a little tangy from the cream cheese, and slices beautifully once it’s properly chilled.
Ingredients
Units
Scale
- 120 g unsalted butter, melted and slightly cooled
- 120 g full-fat cream cheese, softened (Philadelphia works best, but others are fine)
- 37.5 ml unsweetened cocoa powder
- 25 ml xylitol, powdered if possible, for smoother texture
- 5 ml vanilla essence
- 125 ml macadamia nuts or other nuts, roughly chopped
- 25 ml flaked almonds, lightly crushed, for topping
Instructions
- In a medium bowl, combine 120 g of melted butter with 120 g of softened cream cheese until smooth.
- Take your time here and scrape the bowl, because any lumps will show up later.
- Add 37.5 ml cocoa powder, 25 ml xylitol, and 5 ml vanilla essence.
- Mix until the mixture is thick, glossy, and evenly combined. It should look like soft chocolate frosting.
- Gently fold in 125 ml chopped macadamia nuts, keeping the pieces chunky, so you get some crunch in every bite.
- Line a small dish or loaf tin with cling film, letting the edges hang over the sides. Spoon the mixture in and smooth the top.
- Sprinkle the top with 25 ml crushed flaked almonds, pressing them in lightly so they stick.
- Refrigerate for at least 3 hours, or until fully firm.
- Lift the fudge out using the cling film, slice into small squares, and serve straight from the fridge.
Storage:
- Keep leftovers in an airtight container in the fridge. This fudge softens quickly at room temperature, so chilled is best.
Notes
Prepared, tried and tested by: Omi
