Chocolate Fudge ~ S
Serves: 8x11
  • 2 tsp. Unflavored Gelatin
  • ⅓ Cup Unsweetened Almond Milk
  • ¾ Cup Truvia, no need to grind
  • 2 Tiny Scoops (doonk) Now Better Stevia Extract Powder
  • OR
  • 4 TBS THM Sweet Blend
  • About 1 doonk THM Pure Stevia
  • 3 Egg Yolks
  • ⅔ Cup Half and Half
  • ¼ Cup Heavy Cream
  • 1 TBS Butter
  • 1 tsp. Vanilla
  • 4oz Unsweetened Baking Chocolate
  1. Start by mixing together cold unsweetened almond milk and unflavored gelatin together in a large bowl.
  2. Next mix together your egg yolks and sweetener.
  3. Put half and half and heavy cream in a small pot on medium heat until tiny bubbles form around the edges. Stir occasionally.
  4. Once cream is hot and slightly bubbling, pour about ⅓ cup cream into the glass bowl with the egg yolk mixture. Whisk/stir egg yolks quickly. Then add egg yolk mixture to the small pot and cook over low heat until slightly thickened. Whisk continually for about 8 minutes. The cream/egg mixture should thicken.
  5. Next stir in butter and vanilla. Then take off heat and using a spatula, stir in pieces of unsweetened bakers chocolate.
  6. Chocolate will look a little grainy, but that's ok. Pour chocolate into large glass bowl with the gelatin mixture and mix well.
  7. I then pour this into a 8x11 dish and stick in the fridge uncovered for about 3-5 hours or until solid. Then cover with plastic wrap.
  8. Cut into squares and enjoy!
Recipe by Jen Saves at