- 50g dark chocolate (at least 85% cocoa)
- 4 tsps Splenda
- 4 tbsps butter
- 4 tbsps whipped cream
- 2 tbsps vanilla extract
- 5 macadamia nuts
- Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature.
- Combine the chocolate and butter until smooth. Stir in cream and vanilla, then the crushed nuts if using.
- Spread evenly into a small, parchment lined loaf pan. Chill until firm. Cut into pieces and store in the freezer.
Recipe courtesy of Atkins.
Tagged in Recipe