Serves: 2

Chocolate Fudge

Chocolate Fudge


  • 50g dark chocolate (at least 85% cocoa)
  • 4 tsps Splenda
  • 4 tbsps butter
  • 4 tbsps whipped cream
  • 2 tbsps vanilla extract
  • 5 macadamia nuts


  1. Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature.
  2. Combine the chocolate and butter until smooth. Stir in cream and vanilla, then the crushed nuts if using.
  3. Spread evenly into a small, parchment lined loaf pan. Chill until firm. Cut into pieces and store in the freezer.

Recipe courtesy of Atkins.

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