Beyond Bacon – Triple Chocolate Freezer Fudge

The recipe Beyond Bacon – Triple Chocolate Freezer Fudge can be made in approximately 1 hour and 15 minutes. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 120 calories, 2g of protein, and 9g of fat per serving. This recipe serves 16. For 56 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 1273 people have tried and liked this recipe. If you have maple sugar, cocoa powder, dark chocolate, and a few other ingredients on hand, you can make it. It is brought to you by Civilized Caveman Cooking. With a spoonacular score of 20%, this dish is not so spectacular. Try Dark Chocolate Peanut Butter Freezer Fudge Cups, Dark Chocolate Peanut Butter Freezer Fudge Cups, and Triple Chocolate Fudge Cookies for similar recipes.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

3 slices of bacon, cooked crispy and crumbled (optional)

2 tablespoons cocoa powder

1 1/2 cups dark chocolate, divided (mini chips or finely dice your favorite bar)

1 tablespoon palm or maple granulated sugar

1 cup lard, softened

Equipment:

double boiler

whisk

baking paper

baking pan

spatula

Cooking instruction summary:

Over a double boiler, continually stirring, melt 1 1/4 of the chocolate chunks or chipsWhisk in the lard, cocoa powder and sugar until thoroughly combined and then remove the double boiler from the heatFold in the half of the bacon bits and ensure an even distributionLine a 9x9 inch baking dish with parchment paperLine the parchment paper with your remaining chocolate chips or chunks (I recommend using two different flavors for a nice contrast) and bacon bitsPour the fudge over the top of your chocolate chips and bacon bits, smooth with a spatulaPlace the dish in the freezer and allow it to chill for 1 hourRemove the fudge from the dish by the parchment paper and cut the fudge into 1 1/2 inch cubesKeep this recipe in the freezer until about 10 minutes prior to serving. This recipe should only be stored in the freezer or the fudge will become too soft.

 

Step by step:


1. Over a double boiler, continually stirring, melt 1 1/4 of the chocolate chunks or chips

2. Whisk in the lard, cocoa powder and sugar until thoroughly combined and then remove the double boiler from the heat

3. Fold in the half of the bacon bits and ensure an even distribution

4. Line a 9x9 inch baking dish with parchment paper

5. Line the parchment paper with your remaining chocolate chips or chunks (I recommend using two different flavors for a nice contrast) and bacon bits

6. Pour the fudge over the top of your chocolate chips and bacon bits, smooth with a spatula

7. Place the dish in the freezer and allow it to chill for 1 hour

8. Remove the fudge from the dish by the parchment paper and cut the fudge into 1 1/2 inch cubes

9. Keep this recipe in the freezer until about 10 minutes prior to serving. This recipe should only be stored in the freezer or the fudge will become too soft.


Nutrition Information:

Quickview
120k Calories
1g Protein
8g Total Fat
8g Carbs
1% Health Score
Limit These
Calories
120k
6%

Fat
8g
13%

  Saturated Fat
4g
29%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
3mg
1%

Sodium
30mg
1%

Caffeine
14mg
5%

Get Enough Of These
Protein
1g
4%

Manganese
0.38mg
19%

Copper
0.32mg
16%

Iron
2mg
12%

Magnesium
41mg
10%

Fiber
2g
8%

Phosphorus
61mg
6%

Zinc
0.69mg
5%

Potassium
137mg
4%

Selenium
2µg
3%

Vitamin B3
0.35mg
2%

Calcium
13mg
1%

Vitamin B1
0.02mg
1%

Vitamin K
1µg
1%

Vitamin B12
0.07µg
1%

Vitamin B2
0.02mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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