Ingredients
4 tbsp dark cocoa powder
1 cup heavy cream
4 tbsp unsalted butter
8 oz cream cheese
1 tsp vanilla
6 tbsp splenda
½ cup macadamia, or walnuts, chopped, optional
Preparation
In a small saucepan, melt the butter over low heat.
Add the heavy cream and cream cheese to the saucepan and whisk them until they form a smooth consistency. Then add in the Splenda for flavor.
Heat the mixture until it starts to bubble, making sure to stir constantly. After some time, reduce the heat and stir the mixture in dark cocoa powder and vanilla. Blend well and fold the nuts.
Pour the mixture into a 1-inch deep pan lined with a baking sheet and store it in the refrigerator for 3 to 4 hours to set.
Once the fudge has cooled, cut it into pieces and serve.
