Sugar-free Fudge

Melt the 2 unsweetened chocolate squares in a double boiler or microwave in 30-second intervals, stirring between each interval until completely melted and smooth. Allow the chocolate to cool to room temperature before proceeding.

Beat the softened cream cheese in a large bowl with an electric mixer until it reaches a light, fluffy consistency, about 2-3 minutes.

Stir the cooled melted chocolate into the beaten cream cheese until fully incorporated and no streaks remain.

Add the aspartame sweetener and vanilla extract to the chocolate-cream cheese mixture, stirring well until all ingredients are evenly combined.

Fold in the chopped pecans gently using a spatula until they are distributed throughout the fudge mixture.

Transfer the fudge mixture into a parchment-lined 8×8-inch baking pan, pressing it evenly into the pan with the back of a spatula.

Refrigerate the fudge for at least 1 hour until it is firm enough to cut into squares.

Cut the chilled fudge into 16 equal pieces and serve immediately, storing any remaining fudge in an airtight container in the refrigerator.