This is the perfect little dessert recipe for when you need to satisfy the sweet tooth without feeling like you've overindulged. This is a fudge in all its rich glory, for sure, but it isn't going to leave you feeling heavy after you've had a couple of pieces.
Mark just loves this fudge. He occasionally laments about how I don't have anything sweet in the house (I do, I just don't tell him where my stash is!).
I created this recipe with him in mind. He likes sweet and salty things, like salted caramel or chocolate covered pretzels. I figured I'd take it a step further and add a little chipotle. When I first heard of this combination of hot pepper and chocolate, I never imagined that hot and spicy pepper would pair well with velvety dark chocolate, but whoever came up with that idea was genius. There is a reason why the concept has been catching on - because it really works!
If you want to keep the carbs and sugar down, omit the white chocolate chips. You'll shave off three grams of carbs per piece and nearly all of the sugar, dropping the carbs down to 11% and raising the protein to 11% as well.
The white chocolate chips, however, just add that special little something. They are like pops of creamy goodness amidst the luscious dark chocolate, and they really round out the kick of the chipotle... kind of like puffy white clouds bringing moments of cool shade on a hot summer day.
Can it get any better than that?
and Macros Per Serving:
32 1-inch pieces
Total Time: 2 hours 15 Minutes
(Prep: 5 Minutes / Cook: 10 Minutes / Chill: 2 Hours)
- Coconut oil, for the pan
- 12 ounces bittersweet chocolate, 66% cacao
- 1 cup evaporated milk
- 1/2 tablespoon chipotle in adobo sauce
- 1 tablespoon unsalted butter
- 1/2 teaspoon 100% powdered leaf stevia
- 1 drop cinnamon essential oil
- 1 cup white chocolate chips, plus more for sprinkling
- coarse sea salt, for sprinkling
- Prepare a small baking dish (4 x 8 inches) by lining with foil, making sure that it extends out of the long edges by two inches (these will be your 'handles' for pulling the fudge out when it's done). Using a bunched up sheet of paper towel, grease the foil with about 1 teaspoon or so of the coconut oil. Smooth out the foil as you rub the oil over it.
- Heat the chocolate, evaporated milk, chipotle, stevia and butter in a double boiler, stirring occasionally to mix everything as it melts. Once the chocolate mixture is melted and becomes thick and smooth, remove the from the heat and allow it to cool slightly, about a minute or two.
- Thoroughly stir in the essential oil. Add in the 1 cup white chocolate chips and stir a few times, just enough to mix them through the dark chocolate the but not enough to melt them. Immediately pour the fudge into the prepared baking dish and spread it out evenly with the back side of a spoon or an offset spatula.
- Sprinkle the fudge with more white chocolate chips and a little bit of coarse sea salt. Refrigerate for at least 2 hours. When ready to serve, remove from the refrigerator and gently lift the fudge out of the pan by holding the edges of the tin foil and pulling up. Cut into 32 one-inch squares and serve!