All I did was add an extra square of baking chocolate. Easy! If making chocolate frosting use only 1 square of chocolate. If making the milk chocolate use 2 squares of chocolate. It makes for a more substantial chocolate confection.
Milk Chocolate:
3/4 cup Splenda Granular
1/4 cup whole or skim milk powder (Hispanic section of Super Walmart or Publix)
3 tbsp whipping cream (or evaporated milk)
2 tbsp powdered erythritol
2 tbsp unsalted butter, melted
1 tbsp water
1 tsp olive oil
½ tsp vanilla extract
2 oz (2 squares) unsweetened baking chocolate
In blender, combine Splenda Granular, milk powder, whipping cream, erythritol, butter, water, olive oil and vanilla extract; blend. In cereal bowl, place 2 squares baking chocolate. Pour boiling water over chocolate and pour off when molten (test with a sharp, pointy knife). Add to blender; blend until combined. Spread in two mini loaf pans, or whatever metal or glass pan you have on hand and freeze. Cuts easily right out of the freezer with a blunt knife into pieces for a nice chocolate fix and pick-me-upper.
If you like, add almonds or hazelnuts to the molten chocolate, before freezing.
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