I invented this recipe several years ago when Kathy was placed on a sugar restricted diet for a short time. It uses NutraSweet which was one of only two artificial sweeteners available at the time. The problem with NutraSweet is that it changes when heated. Just swapping out the sugar in a normal recipe would not work because you need to heat the mix to get the chocolate to melt and mix in.
Originally I had a recipe that was dairy free by using non-dairy creamer. Now that there are tighter rules about labeling, I now know that the non-dairy creamers almost always have some milk ingredients in it. I hope to figure out a soy/almond milk version at some time in the future.
If you make this recipe, you need to follow the directions IN ORDER. If you change the order you will likely have a mess.
1 1/2 cup Nonfat Dry Milk
5 level tbsp. Cocoa
2/3 cup Water
6 level tbsp. Nutrasweet
Measure Nonfat Dry Milk and Cocoa into a small sauce pan. Mix together until blended.
Place over low heat. Stirring constantly, heat to 125 degrees F.
Remove from heat. Continue to stir until there is no risk of burnt
chocolate. At this point, mixture is thin and has a dark brown color
when stirred. When not mixed, a light brown film will appear.
Beware: When tasted, the mixture will taste bitter. This is because no
sweetener can be added while the mixture is warm.
Place mixture in fridge to cool. Mixture should be at least room
temperature before you continue.
Once cool, add NutraSweet two tablespoons at a time, stirring in as
you go. We found 6 tablespoons tasted best, but play around to find
the sweetness level you like.