Splenda/ 1 cup powdered sugar
1 cup milk powder (an alternate for cream)
3 tbsp bitter cocoa powder
50 gms low salt butter (You may use unsalted butter and add a pinch of salt)
Mix sugar, cocoa and milk powder. Melt butter and add the above dry mixture and heat on medium-low flame. Add a little milk or cream to the above to achieve desired consistency. Mix and fold in thoroughly to get a smooth velvety mixture. Chocolate should be ready once it begins to stick stiffly to the back of the spatula. Remove from the gas and transfer the molten mass to a well greased pan immediately. Set in refrigerator to freeze. Cut to cubes after the molten mass is set.