These Cranberry Fudge Pots might just be your new favorite all-year, all-purpose dessert! They’re easy, a cinch to pull together, and wildly delicious. I used my fan-favorite Cranberry Sauce to turn a fudgey chocolate mousse into something very special.
Cranberry Fudge Pots make portion control easy when they are served in small ramekins or glasses, and you can change the mood of these adorable desserts to suit the occasion by simply changing the serving dish and decoration. They are very rich so plan on getting a lot of small servings out of this recipe. Alternatively, you can put it into a large serving dish and spoon out servings into dishes at the table.
Fancy enough for a swanky dinner yet simple enough for a weeknight treat these Cranberry Fudge Pots will please even the most anti-keto folks you know!
This is a fabulous way to use up leftover Cranberry Sauce or any extra bags of cranberries you have lolling in your freezer. You will definitely want to enjoy them all year.
Cranberry Fudge Pots
Author: Carrie Brown | Prep time: 20 mins | Cook time: 10 | Total time: 30 mins + cooling time | Serves: 16
What You Need
- 1 batch Cranberry Sauce (Recipe: https://carriebrown.com/archives/26738)
- 2 ½ oz. / 70g allulose OR xylitol
- 1 ¼ cups / 10 fl oz. nut milk or sugar-free milk
- ¾ cup / 6 fl oz. heavy cream
- 4 eggs
- ½ tsp. sea salt (For the best salt and a 15% discount use code: carriebrown)
- 8 oz. / 225g sugar-free dark chocolate chips
- Optional: 1 TBSP brandy
What You Do
- If your Cranberry Sauce is freshly cooked, leave it to cool completely, then cover until used later in the recipe.
- Add the sweetener, milk, heavy cream, eggs, and sea salt into a blender and blend until smooth and completely mixed.
- Pour the milk mixture into a pan and stirring constantly over a medium heat cook for about 6 minutes until it thickens enough to coat the back of the spatula.
- Put the chocolate chips into the blender and as soon as the milk mixture is thickened and almost boiling, carefully pour it over the chocolate in the blender.
- Blend until the chocolate is completely melted and evenly mixed into the hot liquid. If adding brandy, now is a good time.
- Pour the chocolate mixture into a large bowl and leave to cool for about 2 hours. It needs to be thick enough to support the cranberries.
- Stir the cranberry sauce well to loosen it and then add it to the cool chocolate custard, mixing thoroughly.
- Spoon the cranberry fudge into serving glasses or dishes and place in the fridge for at least 4 hours or overnight to become fudgy in consistency.
- Remove from the fridge just before serving and decorate with whipped cream, shaved chocolate, and cranberries or sugared cranberries.
- If not serving immediately, cover with plastic wrap without any decoration and keep in the fridge.
Top Recipe Tips
- You can swap the heavy cream for thick (canned) coconut milk if you want dairy-free.
- Use sugar-free Milk or White Chocolate Chips if Dark chocolate is not your favorite, or you are making this predominantly for children.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- More cranberry recipes
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags at the top of the post to help you find more recipes using certain ingredients or from certain categories.
- Discounts on great keto products and resources.
Podcast Episodes and YouTube Videos
- Watch Yogi’s Cooking Videos
- Watch Carrie’s Cooking Videos
- Watch our Cooking Tips and Tricks Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.
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