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Chocolate Orange Candy - from Bunnie

I've tried making some of the low-carb chocolate recipes floating about and never liked the results too much,
even when using Splenda as a sweetener. So tonight I experimented a bit and came up with this:

1 ounce unsweetened chocolate
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon orange flavouring
8-10 teaspoons granular Splenda (or use 4-5 packets)

Put the chocolate in a microwave safe container and nuke on medium power 1 to 1 1/2 minutes. The chocolate should just be starting to melt. Pour in the cream and nuke at low power 2 to 3 minutes, stirring occasionally until chocolate is melted and mixture is smooth and creamy - watch carefully so the cream doesn't overheat and scald. Let cool a few minutes, then stir in vanilla, orange flavouring and Splenda. Spoon into small tinfoil cups and chill 1-2 hours.

I was happy with how this turned out; nearly as satisfying as the real thing. I'd estimate the carb count to be 15-16 grams for the entire batch: figuring in 8 grams for the chocolate, 1.65 for the cream, 4-5 for spleen and 1 or 2 carbs for the flavourings. I got 5 pieces out of the batch, but they could be made bigger or smaller. I used Ghirardelli unsweetened chocolate this time instead of the usual Bakers brand, and I think it made a big difference in taste. Similar recipes call for butter, but I left this out because I don't care for the waxy feel it gives and I think it tastes better without the butter. Next time I'm going to try rolling the chilled chocolate in unsweetened cocoa powder, truffle style. This is only worth doing if you can find a high quality cocoa though - not Hersheys or Nestle.