CHOCOLATE SYRUP

Ingredients

• 3 tablespoons butter

• 2/3 cup cocoa

• 1/2 cup heavy cream

• 1/2 cup water

• Dash salt

• 1 cup plus 1 tablespoon granular Splenda or equivalent liquid Splenda

• 1 teaspoon vanilla

Directions

1. Melt the butter in a medium saucepan. Whisk in the cocoa to blend. It will be very thick. Mix the cream and water; gradually whisk into the cocoa. Add a little at a time and be careful of gentle. The cocoa has a tendency to splash out of the pot and you don't want it on your clothes. Once the cocoa is blended well and the mixture is smooth, remove from the heat and whisk in the salt, sweetener and vanilla. Cool and store in refrigrator. It thickens a bit on cooling, but is pourable.