Melt the chocolate and butter in the microwave in short bursts until melted. Stir to combine. Add the sweetener to the warm mixture and stir to combine until the sweetener dissolves.
Beat the peanut butter in by hand until combined.
Add the vanilla extractand salt. Whisk the cream in by hand until smooth and glossy.
Line a 15 cm / 6 " square dish with quality baking paper and pour the mixture in. Smooth out the top and allow it to set in the fridge.
To cut, leave at room temperature for about 15 minutes and using a large knife, cut down into the fudge with one smooth action. Wipe the knife clean after every cut to prevent sticking. A hot knife will give an even smoother finish. Makes approximately 25 small squares. Store in the fridge.
For variation stir through 1/4 cup chopped nuts such as almonds, walnuts, macadamias, hazelnuts or pistachio once the fudge has been made, just prior to pouring into the lined pan.Feel free to use a sweetener of choice in this recipe and add to taste if need be. Be conservative if you feel it isn't sweet enough though as you can always add more but cannot remove it once added. If using pure erythritol or xylitol in place of stevia or monkfruit blends, you may want to add about 2-4 tablespoons instead of the 1-2 tablespoons specified, as they are less concentrated in sweetness.To turn granulated sweetener into powder, process until smooth in a processor or blender. This helps prevent a grainy texture in your fudge.If you don't like to add sweetener you can simply omit if you wish to.Switch the 85% dark chocolate and use dark chocolate of choice. Bear in mind that lower couveture chocolate is higher in sugar and carbs. Switch the peanut butter for equal amount preferred nut butter.