2 Tablespoons butter

1/2 Cup heavy cream

4 Ounces cream cheese

3 Tablespoons Splenda

2 Tablespoons unsweetened cocoa powder

1/8 Teaspoon salt


1) Melt butter in a small saucepan over medium heat.

2) Add heavy cream and cream cheese. Whisk until smooth.

3) Add Splenda; adjust for taste.

4) Heat until bubbling; stir constantly.

5) Reduce heat and stir in cocoa and salt. Blend well.

6) Pour into a small buttered dish and place into the refrigerator to set for three to four hours.

7) Cut into eight pieces. Keep refrigerated.

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