Happy almost Christmas, everyone! First off, I want to apologize for my spotty posting here on Dreaming Dessert lately; I’ve had some health concerns that have kept me out of the game, but I’m hoping that we’re past that now and I can resume with my regularly scheduled posts. One recipe that I really wanted to make sure to share with you before Christmas arrives are these oh-so-delicious Chocolate Mint Thumbprint Cookies. If you’re a fan of chocolate and mint, especially in cookie form, you’re gonna love these little morsels! I hope they end up on your holiday baking list!
- 2 ounces dark chocolate, chopped
- 1/2 cup unsalted butter, softened
- 1/4 cup unrefined cane sugar, finely ground*
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/3 cup unrefined cane sugar, lightly ground in blender
- 2 oz white chocolate
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- Green food coloring gel, optional
- Line a baking tray with parchment paper.
- Add the dark chocolate to a microwave-safe bowl, and heat in 15-20 second intervals, stirring after each one, until melted and smooth. Set aside.
- Whisk together the flour, cocoa powder and salt until combined. Set aside.
- Using a handheld or stand mixer, beat the butter and sugar until fluffy. Add the egg yolk and extracts and mix until combined. Add the melted chocolate, mixing until thoroughly combined.
- Add the flour/cocoa mixture, incorporating completely. Dough will be slightly sticky.
- Roll the dough into small balls (I used a tablespoon). Roll each ball in the lightly ground cane sugar and place on the baking tray. Use your thumb, or the back of a 1/2 teaspoon measuring spoon to make an indentation in the middle of each ball.
- Bake for 10-12 minutes until slightly firm, and cracked around the edges. Allow to cool for 5-10 minutes before transferring them to a wire rack to cool completely.
- Add the chopped white chocolate and heavy cream to a microwave-safe bowl, and heat for 20-30 seconds. Stir until melted. Stir in the mint extract, and, if using, a tiny dot of green food gel (I dipped the tip of a toothpick into the gel, swirled it into the white chocolate and stirred until fully blended).
Fill the indents in the cookies with the mint chocolate filling. Refrigerate the cookies for about 30 minutes to allow the filling to set. Drizzle on some extra melted chocolate.
So, I got all kinds of confident after my layer cake success for my last post and decided, “what the heck! – I’m going to make pretty chocolate eggs with some kind of super yummy filling in them for Easter”! Keep in mind that I had never tempered chocolate, nor had I ever used a candy or chocolate mold. We’ll call it a learning experience…. At the end of a full day, I completed this delicious White Chocolate Mousse in Chocolate Eggs treat.
I have to say, that I’m really happy to have learned the process for tempering chocolate and know that it’ll be valuable in my future candy making adventures. If you don’t feel like you’re up to the challenge of molding chocolate and filling it with mousse, you can just make the super easy and wonderfully delicious white chocolate mousse and serve it in pretty glasses with a few raspberries and/or shaved chocolate on top. It looks elegant and tastes like you spent hours on it. Happiest of Easters, everyone!!
- 12 ounces dark chocolate (I used Guittard bittersweet) Do NOT use chocolate chips.
- 6 ounces white chocolate, coarsely chopped
- 1 1/2 cups heavy cream, cold
- Using a large, sharp knife, chop the chocolate into small pieces, about the size of a pea. Divide the chocolate; 8 ounces into a medium glass bowl, and 4 ounces in a small bowl. Set aside.
- Put the medium bowl of chocolate (8 oz.) into the microwave and melt on high in 20 to 25 second increments, stirring until it is melted and with a temperature of 115° to 118° F. When the chocolate is almost melted, reduce your microwave time to as little as 5 seconds so the chocolate doesn’t burn.
- Begin “seeding” the melted chocolate by adding the chocolate pieces in the small bowl (4 oz.), a little at a time, gently stirring until they are completely melted. Stir and seed until the temperature of the chocolate is 88° to 91° F, and the seeding pieces are fully melted.
- Your chocolate has now been tempered. Use the chocolate in its tempered range. If it begins to cool, you can microwave it at half power to bring it back up to temperature. Alternatively, you can place the pan of chocolate on a heating pad turned to low; place a towel on top of the heating pad. Check the temperature of the chocolate frequently to insure that it stays in the recommended temperature range.
- To “build” the chocolate eggs, simply follow the instructions on the mold package. I found mine here, but you can find all kinds of chocolate molds on-line that will work just as well.
- Using a sharp knife, cut “holes” in the top of each chocolate egg half, so that when you glue them together with more chocolate it leaves a hole in the top of the egg for the mousse to be piped into.
- Place white chocolate in a large glass bowl. Add ⅓ cup heavy cream and microwave until melted and smooth. Heat in 20-30 second intervals, stirring in between. Allow to cool until it reaches room temperature.
- In a large, chilled bowl beat the remainder of the heavy cream with either a stand or hand mixer until soft peaks form. Add 2 tablespoons of the whipped cream to the white chocolate mixture and whisk by hand until smooth. Add half of the remaining whipped cream, folding gently until combined. Add the remaining whipped cream and fold until combined and smooth. Chill the mousse for about 2 hours, or until set.
- Fill a piping bag fitted with a star nozzle with the mousse and carefully fill each chocolate egg through the hole you left on top.
- Sprinkle with chocolate shavings or top with a couple of raspberries.
It’s St. Patrick’s Day week and whether we’re Irish or not, it’s so much fun to celebrate any and all things “Irish”! My contribution to this most green of days are these Chocolate Mint Ganache Brownies. Leave off the minty-green piping and you can serve these amazing ganache-glazed brownies any time of the year… I found this Grasshopper Brownies recipe on a favorite blog, Smitten Kitchen and adapted it using my standard maple syrup sweetener. Doing so, slightly reduces the amount of butter and egg in the recipe, which, along with the use of an unrefined sweetener, helps to make these just a wee bit more healthful. I hope your St. Patrick’s day celebrations are filled with fun, some wearin’ o’ the green, and just maybe a chocolate mint ganache brownie…or two… Sláinte!
- 1 1/4 sticks (10 tablespoons) unsalted butter
- 1 1/3 cup bittersweet chocolate chips (I used Guittard)
- 1 cup maple syrup (the real stuff)
- 2 large eggs, plus 1 egg yolk, lightly beaten
- 1 1/4 teaspoons vanilla
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/2 teaspoon salt
- 1/2 cup half & half
- 1 1/4 cup semi-sweet chocolate chips
- 1 1/4 teaspoon peppermint extract
- 1/4 cup half & half (light cream)
- 3/4 cup quality white chocolate chips (I used Guittard Choc-au-Lait)
- 1/2 teaspoon peppermint extract
- McCormick’s Color from Nature food coloring (see package on how to make the color green)
- Spray Baker’s Joy spray oil (or similar) on a 13 x 9-inch baking pan lined with a sheet of heavy-duty foil, leaving a 2 inch overhang on the long side.
- Melt butter, chocolate, and maple syrup in a 4-quart heavy saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined. Don’t over stir; it makes for tough brownies!
- Spread batter evenly in baking pan and bake on the middle oven rack until set and a toothpick inserted in center comes out with moist crumbs adhering, for 20 minutes. Cool completely in pan, about 1 1/2 hours.
- Bring light cream to a simmer in a medium saucepan; remove from heat. Pour light cream over bittersweet chocolate in a bowl. Let sit for about a minute; then whisk until smooth. Stir in extract and set aside for 20 minutes to cool and thicken.
- Spread chocolate mint ganache evenly over the top of cooled brownies. Chill until firm, about 30 minutes. Remove brownies from pan using the foil overhang. Cut the brownies into squares using a large sharp knife. (If you’re fussy like me and want all of your brownies to have tidy, clean edges, I’d recommend wiping the knife clean after each cut).
- Bring light cream to a simmer in a small saucepan; remove from heat. Pour light cream over white chocolate in a bowl. Let sit for about a minute, then whisk until smooth. Stir in extract and set aside for 15-20 minutes until it cools and thickens enough to pipe easily.
If you are a lover of chocolate, then you are, no doubt, familiar with Chocolate Truffles and for some of us chocoholics, there are times when only a truffle will satisfy. There’s a reason why they’re a go-to gift at so many holidays and well…any time, really.
There are so many outstanding flavor options to try with a chocolate truffle base, that I had a hard time narrowing it down to just the three flavors featured here. There’s hazelnut, raspberry balsamic (this one’s soo good!), and the ever popular mint. I’m not just saying this – I love them all! As an experiment, I added a sprinkle of matcha powder on top of the mint truffles and a pinch of cinnamon on the raspberry balsamic; both were very complementary to their primary flavors.
I should mention that the chocolate mixture ingredients make enough ganache for one flavor of truffle. If you want to make each flavor you’ll need to start the recipe from the beginning each time. If you’re like me and running a wee bit behind at this crazy-busy time of the year, truffles make wonderful last minute holiday gifts… Happiest of holidays, everyone!
- 6 ounces dark chocolate chips (I used Guittard)
- 1/3 cup whipping cream
- 1 tablespoon unsalted butter
- Pinch of sea salt (I used Fleur de Sel)
- 1 1/2 teaspoons honey
- 1 tablespoon hazelnut, peppermint, and raspberry liqueur (for each flavor of truffle)
- ¾ teaspoon hazelnut extract
- ½ teaspoon peppermint extract
- ⅛ teaspoon raspberry extract
- 4 tablespoons finely chopped, roasted hazelnuts (skins removed)
- 6 tablespoons unsweetened cocoa powder
- 1/2 teaspoon matcha powder
- 1/2 teaspoon cinnamon
- In a small, heavy-bottomed saucepan over low heat, melt together the chocolate chips, whipping cream, butter, and salt, stirring constantly until melted. Remove the pan from the heat. Stir in the honey. Add liqueur and extract in the amounts noted in the ingredient list above for each flavor of truffle.
- Pour the ganache into an 8-inch square baking pan and transfer to the refrigerator for about 1 hour.
- Line a rimmed baking sheet with parchment or wax paper.
- Remove the ganache from the refrigerator and with a teaspoon, scoop/scrape out balls.
- With your hands, roll the chocolate into round shapes and place them on the lined baking sheet.
- After you have formed all the ganache into spheres, return them to the refrigerator for 30 minutes.
- Place the cocoa powder and chopped hazelnuts in separate shallow bowls.
- For the hazelnut truffles: Simply roll the chocolate round in the chopped nuts until completely covered, then roll between your hands until the shape becomes more uniformly round. Place on a serving plate or seal in a plastic storage container.
- For the mint truffles: Roll the chocolate ball in the cocoa powder, covering completely; shake off the excess, then roll between your hands until you have a more uniform ball shape. Place truffle on your serving plate or in a storage container and sprinkle the tops with a pinch of matcha powder.
- For the raspberry balsamic truffles: Roll the chocolate round in the cocoa until completely covered; shake off excess cocoa powder, then roll between your hands until the shape becomes more uniformly round. Place on a serving plate or in a storage container and sprinkle tops with a tiny pinch of cinnamon.
- Once done, chill the truffles until set, about 30 minutes, before eating.
Yep, I’m back with yet another no-churn ice cream recipe. But, hey, July is National Ice Cream month, so how could I not?!! Especially when it’s this No-Churn Chocolate Hazelnut Ice Cream. The hazelnut flavor is subtle, just enough for you to know it’s there, enhancing that dark chocolate richness. Of course, another benefit of this no-churn method is that it eliminates the need for the bulky ice cream machine insert that takes up valuable real estate in your freezer; and I don’t know about you, but I never seem to have enough room in that space. I hope you’ll try this yummy, creamy, No-Churn Chocolate Hazelnut Ice Cream and add it to your collection of summertime treats!
- 1 3/4 cup maple syrup-sweetened condensed milk. (Recipe below)
- 1/2 cup dark chocolate chips (Guittard or Ghiradelli are good)
- 1/2 cup good quality unsweetened cocoa
- 1/8 teaspoon fine sea salt
- 2 teaspoons hazelnut extract
- 1 teaspoon vanilla extract
- 3 tablespoons hazelnut liqueur
- 2 cups heavy cream
- 2-14 oz. cans full-fat condensed milk
- 1/2 cup maple syrup
- Bring condensed milk to a boil in a sauce pan. Lower the heat and whisk in the maple syrup until fully incorporated. Simmer for about 30 minutes, or until it thickens
- Store in a glass jar in the refrigerator until you are ready to use.
- It makes about 16 ounces of maple sweetened condensed milk and should last a week or so refrigerated.
- Combine 1 3/4 cups maple-sweetened condensed milk and chocolate chips in a medium saucepan and cook over low heat until the chocolate chips are melted. Whisk in the next 4 ingredients (cocoa through vanilla extract); bring to a boil and then reduce to a simmer, stirring for 2 minutes. Let cool for 30-45 minutes. Whisk in the hazelnut liqueur. Refrigerate for 3-4 hours.
- In a large chilled bowl, whip heavy cream to stiff peaks. With a rubber spatula, gently fold whipped cream into chocolate mixture until thoroughly combined (you shouldn’t be able to see any whipped cream streaks).
- Pour into a 2-quart container (a loaf pan or rectangular Tupperware-like container works well) and cover surface of cream with plastic wrap (make sure it’s touching the cream to help avoid ice crystals).
- Freeze 6 hours or until it firms completely.
Yields: About 6 cups
When I want a cookie, my first choice is that most classic of cookies: the Chocolate Chip Cookie! Whether its chewy or soft, with nuts or without, chocolate chips or chunks, or flat or rounded – it doesn’t really matter because while we all may have our absolute favorite, let’s face it – all chocolate chip cookies are pretty easy to love.
I knew going in that making refined-sugar-free chocolate chip cookies would be a bit of a challenge; and sure enough, by the fourth batch, I was feeling like I needed to go back to school to take a chemistry class. Persistence paid off, though, and the end result was a slightly rounded, nicely sweet, golden-brown cookie studded with delicious chocolate morsels. Mmmm, just barely out of the oven, all melt-y and gooey-that’s cookie heaven!
- 1 cup all-purpose flour
- 1/2 cup oatmeal flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temperature
- 2/3 cup maple syrup
- 2 tablespoons molasses
- 1/2 teaspoon vanilla
- 1 large egg and 1 egg yolk
- 1 cup semi-sweet chocolate chips (I used Guittard. So good!)
- Line baking sheets with parchment paper.
- In a medium bowl combine the flour, baking soda, baking powder, and salt.
- In a large bowl combine the butter and maple syrup, adding syrup a little at a time and beating on medium speed until creamy, about 2 minutes. Add the molasses, egg, egg yolk, and vanilla, beating well to combine. Beat in the flour mixture. Stir in the chocolate chips.
- Scoop heaping 1 tablespoon-sized balls and place onto prepared baking sheets.
- Bake for 10-12 minutes, or until golden brown. Cool slightly before transferring to wire racks to cool completely.
- 3/4 cup maple syrup
- 1/2 cup coffee, cooled
- 10 oz. semi-sweet chocolate
- 1/2 cup butter
- 2 eggs
- 1 3/4 cup flour
- 1 tsp salt
- 1 tsp baking soda
- 2/3 cup hazelnuts, toasted and coarsely chopped
- 1 1/4 cup semisweet chocolate
- 1-1/2 cups heavy whipping cream
- 1 teaspoon unflavored gelatin
- 2 Tablespoons cool water
- 3 Tablespoons Hazelnut Liqueur (optional)
- 5 ounces semi-sweet chocolate
- 3/4 cup whipping cream
- Whisk eggs in a large mixing bowl; add maple syrup and cooled coffee, mixing well. Set aside.
- Put chocolate and butter in a small sauce pan, stirring constantly over very low heat until completely melted. Remove from heat and cool until warm.
- Pour chocolate mixture into egg-syrup-coffee mixture, whisking until thoroughly combined.
- In another mixing bowl, whisk together flour, salt and baking soda. Add to wet ingredients and stir just until the flour is absorbed and you can’t see any in the bottom of the bowl.
- Bake in a buttered and floured 10″ springform pan for 30-35 minutes at 325ºF.
- Let brownies sit on a cooling rack until room temperature.
- Place 1 1/4 cups semisweet chocolate chips in a large glass mixing bowl.
- In a small cup, soften 1 teaspoon unflavored gelatin in 2 tablespoons cool water. Set aside.
- Bring 1/2 cup heavy whipping cream to a boil and pour it over the chocolate chips, stir until smooth and the chocolate is completely melted. (Microwave on High at one or two 30-second intervals if the chocolate isn’t entirely melted and smooth).
- Heat softened gelatine on low heat, stirring to dissolve. When it’s completely free of lumps, stir melted gelatin into the melted chocolate.
- Whip the remaining 1 cup of heavy whipping cream just until soft peaks form.
- Chocolate mixture should be smooth and the temperature should be about 80 degrees F (you want the chocolate to set up, but if it’s too hot, the whipped cream will melt).
- Add about half of the whipped cream to the chocolate mixture and whisk gently until combined, then gently fold in the remaining whipped cream until no white streaks remain.
- Spread the mousse over the top of the cooled cake in the ring and smooth it with a spatula. Place the brownies back in the fridge until the the mousse sets (about 30-40 minutes).
- Place chocolate chips in a large bowl.
- Heat cream in a saucepan and bring to a simmer. Remove from heat and pour over the chocolate chips. Allow to sit for a minute, then stir until chocolate is melted and smooth. Let it cool for 10 minutes or so, then pour over the set mousse.
- Place brownies back in the fridge until ready to serve.
- 2 eggs
- ½ cup (13.7g) butter, melted and cooled
- 1/2 cup (191g) maple sugar*
- ½ tsp (2.5g) peppermint extract
- 2 squares unsweetened chocolate, melted
- ½ cup (49g) flour, optional
- 2 Tbsp (28g) butter, softened
- 2 Tbsp (15g) cream
- 1 1/4 tsp (5g) peppermint extract
- 1 cup (130g) maple powdered sugar*
- Green food coloring, optional
- 2 squares unsweetened chocolate, melted
- 2 Tbsp (28g) butter, melted
- In a large bowl, beat the eggs.
- Add the cooled, melted butter and maple sugar.
- Mix in the peppermint and melted chocolate.
- Stir in the flour.
- Pour the chocolate batter into a greased 9-inch, square pan.
- Bake at 325 degrees for 10 minutes. Turn oven off and bake for an additional 10 minutes.
- Cool on a wire rack for at least 30 minutes. (They will set as they cool).
- Blend all of the ingredients well.
- If desired, stir in several drops of green food coloring.
- Spread the mint layer on the cooled, baked chocolate layer.
- Place in the refrigerator to chill for five minutes.
- Whisk the melted chocolate and butter together until combined.
- Once the middle mint layer is firm, spread the butter-chocolate mixture over the top.
- Place in the refrigerator to chill for five minutes.
- Cut the chocolate mint bars into strips or squares.
- Store these treats in the frig until ready to serve.
- 1 cup water
- ½ cup maple sugar or ¾ cup granulated sugar
- 9 tablespoons unsalted butter, diced
- 2 ¼ cups bittersweet or semisweet chocolate chips (Guittard or other premium brand)
- 6 large eggs
- 1 cup whipping cream
- 1 cup bittersweet or semisweet chocolate chips
- Butter the bottom and sides of a 9-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment thoroughly.
- Wrap 2 layers of heavy-duty foil around outside of pan, crimping it close to the sides of the pan, bring foil to top of rim.
- Combine 1 cup water and sugar in a small saucepan. Bring to boil, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
- Melt butter in large saucepan over low heat. Add chocolate and whisk until completely smooth. Whisk sugar syrup into chocolate. Set aside for 5 minutes to cool.
- Add eggs to chocolate mixture and whisk until well blended.
- Pour batter into prepared pan. Place cake pan in a large, 3” deep oven-safe skillet or roasting pan. Carefully add hot water to the skillet or pan so it comes halfway up sides of the foil-wrapped cake pan.
- On the center oven rack, bake cake until the middle no longer moves when pan is gently shaken, about 40 minutes. Check at 35 minutes.
- Remove cake from water bath; transfer to a cooling rack. Cool in pan to room temperature.
- In a small saucepan over medium heat, bring whipping cream to a simmer. Remove from heat.
- Add chocolate and whisk until smooth and creamy. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake.
- Refrigerate cake in pan until ganache is firm.
- 3 cups semisweet chocolate chips
- 3/4 cup full-fat coconut milk
- 2 tablespoons coconut oil (I used the liquid form, which you can find at most natural/organic food stores)
- 1 – 1 1/2 teaspoons extract for each flavor of fudge (orange, hazelnut, and coconut), using the whole recipe amount.*
- Chopped nuts
- Flaked coconut
- Finely grated orange peel
- Sea Salt
- Crushed peppermint candies
- Place the chocolate chips in a large bowl.
- Combine the coconut milk and coconut oil in a small sauce pan; whisk until it comes to a boil.
- Pour the hot coconut milk/oil mixture over the chips and let sit for 2 minutes. Whisk until totally smooth.
- Divide the melted chocolate-coconut mixture in half or thirds into additional bowls (depending upon how many flavors you want). Add an extract into each separate bowl of chocolate and stir well to combine.
- Put candy sized, paper liners in a mini muffin pan. Fill each liner almost to the top with the liquid fudge.
- Sprinkle on the toppings listed above or any others that you might want to add. Freeze (1 hour) or refrigerate (2-3 hours) until set.
- Store chocolates in a waxed paper lined plastic container until ready to serve.
It’s hard to beat a good brownie. If I have a chocolate craving, most of the time it’s the brownie I turn to for sweet satisfaction. When you add toasted hazelnuts, creamy chocolate mousse, and decadent chocolate ganache to all of that gooey, chewy, chocolate-y goodness, you’ve reached a new pinnacle in brownie deliciousness! These Hazelnut Chocolate Mousse Brownies satisfy! As usual, I’ve used maple syrup as the sweetener, but if you prefer you can substitute an equal amount of cane sugar. You might consider these brownies a bit over-the-top, and perhaps you’re right, but there are those times that call for indulgence, so maybe they’re something you’ll make for special occasions. You know, like…Mondays.
They say that everyone is a wee bit Irish on St. Patrick’s Day! Don’t you love that we’re all included in the fun?! My celebration of the day comes in these irrestible Chocolate Mint Bars that taste a lot like Andes mint candies or Girl Scout’s thin mint cookies. I’ve added a little green food coloring to the minty middle layer, but you can totally leave it out. This recipe comes from a friend’s Mom, who got it from a home-grown Colorado cookbook by the name of Colorado Cache Cookbook. I have a couple of these community/neighborhood cookbooks; they’re one’s that I’ve returned to time and time again, evidenced by the number of spots and splatters on the pages… I hope you’ll try these oh so yummy chocolate mint treats! Happy St. Paddy’s Day!
Ah, the holiday of love! Hearts and flowers and above all….chocolate! Smooth, delicious, and richly decadent don’t even come close to describing this Chocolate Flourless Torte! I’m just going to say it right now: “This is my all time favorite dessert that I’ve posted so far on Dreaming Dessert!” And that is no small thing either, ‘cuz I like a whole lot of what I’ve shared on this site. But this…this, I L.O.V.E. Those of us bakers who are also confirmed chocoholics have a certain kitchen cred when it comes to recommending a chocolate dessert and this one couldn’t come more highly touted. I don’t want you to be intimidated by this dessert either; despite it’s appearance, it’s really a breeze to make. I hope you fall in love with this divine chocolate torte, as I did! Happy Valentines!
Many of us have favorite things we look forward to at Christmas: Family and friend gatherings, the music, decorations, and favorite holiday foods. Twinkling or not, multi-colored or sparkley white, one of the things I enjoy most are all of the lights on trees and houses. I love the brightness and warmth they add to the otherwise colorless landscape during a northern Rockies winter. Another favorite would have to be all of the cookies and candy that appear at this time of the year. Did someone say fudge?!
I found these gems on Veggie and the Beast’s site and I’m so glad I did; these Easy Fudge Cups are definitely going to be added to my list of chocolate yummies shared during the holidays! Made with coconut milk and coconut oil; with no added sugar (the only sugar is in the semi-sweet chocolate chips used), this has to rank up there as the most healthful fudge recipe I’ve tried. And for those of you who don’t care for the flavor of coconut – I promise there isn’t even a hint of it (yeah, I was surprised too!).
I hope you enjoy this simple fudge recipe! Maybe it will make it onto your list of favorite holiday things!