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.
1/4 cup whole or skim milk powder (Hispanic section of Super Walmart or Publix)
3 tbsp whipping cream (or evaporated milk)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar
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 milk powder, whipping cream, liquid sweetener, 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.
2 mini loaf pans: 16 servings
1 serving: 52.5 calories; 1.0 g protein; 5.1 g fat; 0.5 g fiber; 1.4 g net carbs