Sure! but you gotta promise no chocolate until after induction, OK?

You need:

One bar Baker's Chocolate (unsweetened that is about 20 grams of carbs for the whole bar minus 12 of fiber).
1 TBSP butter
2-4 TBSP heavy cream
1/2 Teaspoon vanilla, or extract of your choice (orange or peppermint work well, and you only need a few drops of these...trust me!)
5 packets Splenda (must be splenda, not equal) or more to taste
little paper mini muffin cups

melt butter in double boiler (or little sauce pan on VERY low heat) add chocolate and stir constantly. Slowly add cream. Start with 2 Tbsp and add more if you like "creamier" chocolate (I do), and keep stirring. Add extract and Splenda and stir all together. When mixture looks all silky, poor into little cups and refridgerate about half and hour to an hour. This "ganache" recipe will curb anyone's chocolate cravings, I guarantee! I also like to make the "vanilla" version and poor it over sliced strawberries or raspberries that I have put in the cups...

let me know what you think...

-shelly