A delicious triple-layer dessert without the unhealthy margarine and whipped cream. My husband, as my food tester, got a slice after supper one night, and I told my kids that “Daddy needs to taste it for Shabbos.” Of course, I ended up giving my kids a piece too, and my three-year-old son turned to me and said, “Yup, Mummy, it’s good for Shabbos.”
Triple-Layer Chocolate Peanut Butter Fudge
Recipe By Sari Matyas
- Cooking and Prep: 4 h 15 m
- Serves: 10
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Contains:
Ingredients (12)
Base
Chocolate Mousse
Peanut Butter Layer
Fudge
Start Cooking
Make the Base
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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Beat egg whites until stiff, gradually adding the xylitol. Slowly add the yolks and cocoa powder.
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Pour into a large, round springform pan, spreading evenly over the bottom. Bake for 15–20 minutes. Let cool.
For the Chocolate Mousse
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Melt the chocolate over a double boiler. Keep stirring to make sure it doesn’t burn.
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Remove from the fire and add the yolks one at the time.
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Beat egg whites in a mixer until stiff and gently add the xylitol. Slowly pour in the melted chocolate mixture and mix gently.
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Spread evenly over base and freeze for one hour before adding next layer.
For the Peanut Butter Layer
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Melt the peanut butter in a small saucepan over low heat. Keep stirring and wait for it to get very runny.
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In a mixer beat the egg whites until stiff, slowly adding the xylitol.
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Fold yolks and peanut butter into egg whites.
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Pour over chocolate mouse and smooth the top. Freeze for one hour.
For the Fudge
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Combine cocoa powder, xylitol, and soy milk in a small saucepan. Heat over very low heat.
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When everything is melted and achieves a smooth consistency, pour over the peanut butter layer in the pan and freeze.
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