Low Sugar Chocolate Fudge (Cook Yeonju, Original)

Finely chop the dark chocolate

Melt the coconut oil using a double boiler

Add the dark chocolate to the melted oil and stir until fully melted

Add erythritol and stir well until dissolved

Add cocoa powder and salt, and mix evenly

Pour the batter into a mold and level it out

Chill in the refrigerator for at least 2 hours until set

Cut into bite-sized pieces