I got this online; it's good with just regular dark chocolate, doesn't have to be sugar free, and you can use Splenda instead of malitol. Drizzle a little on the ice cream or cheesecake!
Sugar-free Chocolate Sauce
1/3 cup (80 milliliters) water
2 ounces (60 grams) bitter baking chocolate
1/2 cup maltitol
3 tablespoons butter
1/4 teaspoon vanilla
Put the water and bitter chocolate in a glass measuring cup and microwave on high for 1-1-1/2 minutes, or until chocolate is melted.
Stir in the maltitol and microwave on high for another 3 minutes, stirring halfway through.
Stir in the butter and vanilla, and it's ready to serve (or make into a pie!).
Note: This worked beautifully with maltitol. However, when I tried to make it with erythritol, it started out fine but crystallized and turned grainy as it cooled-though it would still have been okay used hot over ice cream, it wouldn't have worked for the frozen pies in this chapter of the book.
Makes roughly 1 cup, or 8 servings of 2 tablespoons each.
2 grams of carbohydrate and 1 gram of fiber, not including the maltitol, for a usable carb count of 1 gram; 1 gram protein; 75 calories.
Low carb and gluten free
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