Original Lynn's LC Chocolate Recipe
Source: Usenet/Diane//March 2004

4 squares (1 oz each) unsweetened baking chocolate
1 pint of cream
6 to 10 packets Splenda*
1 stick (1/2 cup) butter
1/2 cup of nuts (almonds or pecans or walnuts) more if you prefer
2 teaspoons of vanilla extract

Using a double boiler, melt the chocolate and butter together. Once they are melted, remove from heat and add the vanilla, sweetener, and slowly stir in the cream**. When the cream is well blended and the mixture is sweet enough for my palate, add the nuts. Pour the chocolate on a foil-lined cookie sheet, spread out to the thickness of a candy bar, then freeze. When frozen, break or cut it into pieces that approximate the size of a candy bar, put it in a ziplock bag and store in the freezer. When I need a fix, I grab a piece and indulge.

*If you can get a liquid Splenda, use it. The regular Splenda tastes funky when heated.
** Using a double boiler, melt the chocolate and butter together. Once they are melted, remove from heat and add the vanilla, sweetener, and slowly stir in the cream. This is very important -- if you don't do this, the fat will separate. - Bob in CT

Lynn's Sugar Free Chocolate

1 oz unsweetened chocolate
2 tbsp butter
1 tbsp cream
1 tsp vanilla extract
8 packets Equal
1 oz crushed nuts (macadamias are nice)

Melt chocolate and butter, carefully. Remove from heat, stir in cream and vanilla, Stir in equal, fold in nuts. Pour into tin-foil-lined something or other. Chill

Version 1:
I've been making Lynne's chocolate with Splenda for a while. I came up with this variation since I was looking for a smoother texture. It is basically the same except I use sour cream instead of whipping cream.

2 ounces unsweetened chocolate (I use Baker's brand)
2 tbsp sour cream
1 tbsp vanilla extract
3 tbsp (about) of Splenda (sugar equivalent kind)
1 tbsp butter

Melt the butter and chocolate over low heat in a small saucepan. While that is going on, mix the sour cream, vanilla, and Splenda in a measuring cup. The total mixture should be about 1/2 cup and a smooth confection all by itself. This is a very forgiving recipe and you can vary the proportion of sour cream to sweetener, but I recommend keeping the total to 1/2 cup.

When the chocolate is melted mix it the cream/ sweetener in until the blend is smooth. Then press
it into whatever (foil lined) and stick it in the refrigerator to harden.

Version 2:
Ross Chocolates
I started out using Lynn's Chocolate recipe.
I change delete or add things...lots of times I just use this recipe:
Melt together in a pan:
2 squares (1 oz each) Bakers Unsweetened Chocolate
1 (8 oz pkg) cream cheese
liquid Splenda (to taste)
1 teaspoon vanilla
a bit of butter
Press this mixture out on a greased piece of tin foil and keep in freezer, break off pieces as needed. I put blanched almonds on top before I freeze. Tastes better then any LC store bought chocolate IMO.

Version 3:
This is how I do it and it always comes out fine.
Melt in a saucepan:
1/4 cup butter
Add and continue to melt completely:
2 squares (1 oz each) Bakers Unsweetened Chocolate
When all melted take of heat and stir in:
2 Tbsp. cream
1/2 tsp vanilla
2/3 cup Splenda (or 8 packs Equal)
Return to heat while stirring until smooth.
Remove from heat and stir in:
1/2 cup chopped almonds
1/2 cup unsweetened coconut
Put into candy baking cups. Refrigerate and enjoy.

Version 4:
Melt together:
2 squares (1 oz each) Bakers Unsweetened Chocolate
4 tbsp of butter
Remove from heat. Stir in:
2 tbsp whipping cream
1 tbsp Splenda
1 tbsp of brown sugar substitute (Sugar Twin)
2 tsp vanilla
Pour it on a plastic container lid lined with foil and put it in the freezer until its hard. Store leftovers in refrigerator.