Brisbane CBD group fitness for women

Low-carb chocolate & raspberry fudge





100g 90% cocoa chocolate (I use Lindt)

1 cup thickened cream

1 packet low-joule jelly crystals (raspberry flavour)



Line a small rectangular container (about 10cm x 7 cm) with baking paper.  Melt chocolate and cream in the microwave oven, using a microwave-safe bowl or jug, on medium heat.  Heating time varies but typically takes about two minutes.  Remove from the microwave oven every thirty seconds and stir the chocolate and cream. When the chocolate is fully melted and the chocolate cream is quite hot, stir in the jelly crystals.  The chocolate/cream mixture needs to be quite hot to dissolve the gelatine in the jelly crystals.  Mix for several minutes then pour into the prepared container.  Directly cover surface of the fudge with plastic wrap to prevent a “skin” from forming then chill in the fridge for at least three hours before removing the plastic wrap and cutting into bite-sized squares.  Store in an airtight container in the fridge for up to one week.   Other jelly flavours, such as orange or passionfruit would also work in this recipe.