140g cocoa butter
300ml extra thick cream
4 1/2 tbsp Splenda
1 tbsp vanilla extract
2 tsp arrowroot powder
pinch of sea salt
dark cocoa powder to decorate
Melt the cocoa butter and half of the butter in a dish over a pan of water just off the boil.
Melt the remaininng butter gently in the microwave and mix the arrowroot in well so that it is completly dissolved.
Once the chocolate is melted remove from the heat (use a teatowel underneath it to stop the hot bowl from slipping around), and add the remaining ingredients. Beat together well using an electric hand whisk.
Line a baking tray or dish with greaseproof paper, the thicker you want your chocolate bars to be, the smaller the dish.
Pour in the chocolate and let it settle for a moment. Use a tea strainer as a mini-sieve and dust with dark cocoa powder.
Leave overnight in the fridge to set and then cut into your desired pieces using a large knife, heat the blade a little, carefully, on the stove so that it cuts easily through the chocolate.
Store in an airtight container in the fridge for up to 7 days.
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