Sugar-free sweeteners as desired, (See the below ingredients that I used):
1/2teaspoonmonk fruit extract(Lakanto)
1/4teaspoonorganic liquid stevia(Trader Joe's)
1/2teaspoonpure vanillato taste
If you plan on using this recipe to make chocolate truffles or as a frosting for say a Boston Cream Pie, heat 3/4 cup coconut milk in a small saucepan. (Use 1/4 cup to make a milk-chocolate-like texture as you see spread over the crackers in the above photo.)
Add the chocolate and cocoa butter to a bain marie (glass bowl over a pot of hot simmering water that does not touch the bowl or double boiler).
Pour the hot milk over the chocolate and remove from the heat. Stir and add your sweeteners of choice and a splash of vanilla extract. Stir thoroughly. Set aside; allow to cool to room temperature. Cover and refrigerate if not using right away. Use to top ice cream, fill cookies, frost cakes, make truffles, top and fill pastries, and more.