Melt butter and chocolate together in a small bowl that is sitting in a pot of water (A double boiler).

Place the mascarpone in a bowl where you will use an electric hand mixture in later.

Once melted stir and mix in the sweetleaf drops and powdered sweetener. Combine well.

After this mixture is stirred well, pour over the mascarpone in the bowl on the counter.

Blend the liquid chocolate mixture together with the mascarpone.

Line a cookie tray with parchment paper.

Scope out mascarpone chocolate mixture and place onto cookie sheet. I used a small coookie scope.

Place cookie sheet in freezer to harden.

Once hard, place fudge in a freezer safe container and store in freezer.

Enjoy!