Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine splenda granulated sweetener, cocoa, cornstarch, and salt in a small mixing bowl. set aside. whisk together milk and egg substitute in a medium saucepan. gradually add splenda granulated sweetener to mixture, whisking until blended. add butter and vanilla. cook over medium heat whisking until mixture begins to boil; boil one minute, whisking constantly. remove from heat. pour filling into piecrust. cover filling with waxed paper; chill 2 hours. spread whipped topping over pie; garnish with chocolate shavings, if you chose.

Target recipe: heat the cream in a small pan until boiling, remove from the heat and add the chocolate, stir until melted. add the brandy and the butter, stir until the butter has melted. freeze until firm enough to hold its shape, approximately 20 minutes. using a melon baller scoop out rounds and place onto non-stick baking paper, chill until firm. either roll the truffles in a little cool, melted chocolate in your hands or dip into melted chocolate. place in a small paper caseor roll in grated chocolate. store in the refrigerator.