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This recipe is a modification of my mother-in-law’s famous chocolate truffle recipe.  Instead of doing the work to roll into individual balls, I decided to skip it and press it into a square pan and put toppings on it.  Much less work and easier clean up☺  

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Chocolate Truffle Fudge

This recipe is a modification of my mother-in-law’s famous chocolate truffle recipe.  Instead of doing the work to roll into individual balls, I decided to skip it and press it into a square pan and put toppings on it.  Much less work and easier clean up☺ 

  • 8 oz heavy cream ((or coconut cream if dairy free))
  • 1/2 tsp vanilla extract ( (you could also use other flavor extracts like orange, mint or coffee if you wanted to))
  • 8 oz chocolate chips (semi-sweet (to make this keto you can also use 100% chocolate or Lily’s brand chocolate chips))
  • 8 oz chocolate chips (flavored – if desired (to make this keto you can use Lily’s brand flavored chocolate chips—I have used their salted caramel and white chocolate both for this). )
  1. using a double broiler method (basically a pan with water on the bottom and a stainless steel bowl or second pan to melt the ingredients in), melt all of the chocolate while stirring constantly so it does not burn. 

  2. Then add in the vanilla extract and cream and continue to stir until well combined. 

  3. Then pour into an 8 X 8 dish or pan (you can line it with parchment paper to make it easier)

  4. add toppers if using, and put it in the fridge until it hardens (about 2 hours).  Cut into desired sized squares.

Optional toppers: cacao powder, cacao nibs, nuts, shredded coconut, crumbled flavored Lily’s chocolate bar.

Dr. Emily Parke

Dr. Emily Parke

Dr. Emily Parke, D.O., is a certified functional medicine doctor, board-certified in anesthesiology & pediatric anesthesiology, and trained in medical acupuncture. She’s an experienced speaker in the medical and functional medicine community, and presently gives talks on a wide array of subjects.