Mint Fudge

• 1 1/4 cup heavy cream
• 3 Tbs + 1 tsp THM Gentle Sweet (you can substitute whatever sweetener you want... gentle sweet is what I used)
• 1/2 tsp vanilla extract 
• 6 ounces unsweetened chocolate, chopped
• 8 ounces cream cheese, softened
• 1 Tbs + 1 tsp THM Gentle Sweet
• 2 Tbs heavy cream
• 1 1/2 tsp mint extract
• 1 tsp matcha powder (this is optional, but it is what turns the mint part green, so I always use it.)

1) Line an 8x8 square baking pan with parchment or waxed paper. (I didn't have any this morning, so I just used plastic wrap, which works just as well.)

2) In a small saucepan, whisk together cream and sweetener over medium heat. Bring to just a boil, then remove from heat. Stir in vanilla extract.

3) Add chopped chocolate and let sit for a few minutes until the chocolate is melted completely, then whisk until smooth.

4) Pour half of this chocolate mixture into the prepared pans and spread evenly to the edges. Transfer to the freezer for about 20 minutes to firm up. Put a lid on the remaining chocolate so that it stays warm.

5) To make the mint layer, beat cream cheese, sweetener, cream, mint extract and matcha powder together until smooth.

6) Spread over the first chocolate layer evenly, smoothing to the edges.

7) Top with remaining chocolate, spreading evenly to the edges. Put back into the freezer until set.

8) Remove from freezer and cut into squares. Enjoy!



Note: I originally found this recipe at All Day I Dream About Food. (I love this blog, btw!) As with almost every recipe I ever make, I did make a few changes to it.