I made this using Splenda in place of sugar and fat free evaporated milk in place of the water. This made a wonderful virtually sugar and fat free chocolate sauce. I added a wee splash of cherry extract just for the fun of it. Made for Comfort Cafe, Summer 09.
Made for "2008 All New Zaar Cookbooks Tag" I really like dark chocolate, but this was a bit too bland for me. I added 1 tsp of vanilla and 1 tsp of butter and put it in the MW for about 30 seconds to melt the butter. It's a quick and easy sauce and a great substitute when you don't have the stuff in the brown bottle.