What makes this fudge so creamy & silky? With a texture that's more like a truffle it's so chocolatey delicious...you won't miss the sugar a bit!! *This recipe needs 8 hours in refrigerator so plan ahead!*
2- 1 ounce squares unsweetened baking chocolate
2- 8 ounce packages cream cheese at room temperature
1/2 cup splenda (use whatever sugar substitute that suits your needs)
1 tsp vanilla extract (you could add whatever flavor extract you like, peppermint, orange, or almond would be a great pair with chocolate)
1/3 cup chopped nuts (I used almonds in mine but you can use whatever nuts you like. Don't like nuts in your fudge? Well leave them out silly!)
Melt the squares of chocolate in the microwave or over a double broiler. Line an 8x8 baking dish with aluminum foil & set aside. Beat the softened cream cheese in a large mixing bowl till smooth, start blending in the melted chocolate, vanilla, & splenda. Beat till well combined. Stir in the mixed nuts. Evenly spread mixture into prepared pan and cover. Refrigerate at least 8 hours before cutting. Store in fridge.
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