Easy to adapt for diabetics to make a sugar-free treat. I have experimented with various amounts of Splenda, including 1:1, 1.5:1, and my favorite, 2:1. It always takes more Splenda than sugar, no matter what the package says. Because I love deep chocolate, I use 5 level tablespoons of Dutch process cocoa, which makes a huge difference in this recipe. Dutch process cocoa has been alkalized, which neutralizes the acidity that is present in non-alkalized cocoa, such as Hershey's, the most readily available brand in the US. It costs more to buy Dutch process cocoa, but it's money well spent. I buy it in bulk online and use it in everything that calls for cocoa, such as hot chocolate, cakes, and cookies. However, since I have added a full 2 Tb beyond what is called for in the recipe, I believe that's at least part of why it takes so much more Splenda. I've learned to streamline the process by cooking it in the microwave. Give it 3 minutes at full power initially, then whisk well, and set for increments of 1 minute, whisking well after each minute until it reaches the consistency you like, remembering that additional thickening occurs after refrigeration. For me, in my 1000 watt microwave, I only need one additional minute, but bear in mind that your mileage may vary. Add the butter and vanilla, whisk one last time, pour into serving dishes and chill. About 7-8 minutes, start-to-finish. Great depth of chocolate flavor. Simple, satisfying comfort food.
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Easy to adapt for diabetics to make a sugar-free treat. I have experimented with various...