1/4 c. sugar
3/4 c. Dutch process cocoa
1 c. water
2 tbsp. corn syrup
1 tsp. cornstarch
dash of salt
1 tsp. vanilla
1 c. sucralose (Splenda)

In a heavy-bottomed 2-quart pan, combine first 6 ingredients. Set over medium-low heat and stir frequently with a wire whisk. Boil for 3 minutes. Remove from heat and let cool. Add remaining ingredients. Store in refrigerator.

Low cal and great for mochas.