Chocolate Fudge

Ingredients:
3 tablespoons butter
2 or 3 tablespoons pure powdered cocoa
Artificial sweetner of your choice
1 teaspoon powdered gelatine (like Knox unflavored)
Heavy whipping cream

Directions:
In a small pot or pan (preferably teflon coated) melt the butter on low heat. When melted, add the cocoa and mix with a wire whisk until all the lumps are out. You want a nice silky smooth moist mixture of butter and cocoa. If you add too much cocoa by mistake, just add some more butter to compensate. Add the gelatine, about 1-teaspoon at a time and keep mixing and stirring for a few minutes until it looks smooth and silky.

Add the cream about 1-tablespoon at a time mixing constantly. Mix well in between each time you add cream. Keep adding cream until it is the color of your favorite chololate. (The more cream you add, the more carbohydrates you will have).

Add the artificial sweetner of your choice and mix well again. Give it a good taste test. If it tastes too bitter, add more sweetener. When sweetened to taste, let rest.

Place the chocolate into a 8 x 8-inch pan that has been sprayed with Pam. Put the pan in the fridge (or freezer for faster setting) until they have hardened. This usually takes about 20 minutes. This will be a thin layer; for a larger layer, use a smaller pan or double the recipe.