100g full fat cream cheese
3 tablespoons of double cream
1 tablespoon of cocoa powder
2 tablespoons of Hermasetas high fibre sweetener
A little hot water
Mix the cocoa in a little hot water to make a paste. Add the sweetener and then the cream and cheese. Blend until it is smooth then either hurriedly insert into mouth to stave off a chocolate stress moment, or, control yourself and divide into 2 small pots and leave in the fridge to cool.
It's very rich, so good to have ready for the odd teaspoon if you still have a sweet-tooth like me, after a YEAR of Atkins!