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- 1 oz unsweetened chocolate
- 2 T butter
- 2 T heavy cream
- 1/2 t vanilla
- 5 pkts Splenda
- 1/3 cup shredded unsw. coconut
- 9 almonds
Heat butter and chocolate until chocolate just melted. Pour in small bowl, mix well. Add in heavy cream, vanilla and Equal; stir til mixture looks creamy and smooth. Add in coconut, mix well. Put spoonful of chocolate mixture on place which has been covered in wax paper. Push almond on top of each piece. Chill until able to pick up with fingers. Store in refrigerator.