Freshkid, I read about substituting Chocolate with cocoa. As you say,
butter is needed.
I think that you’d have to dissolve the cocoa in a little boiling water.
This water would “thin” the cream, so perhaps you should also add
a bit more butter.
Or use cocoa butter?
The cocoa powder I use has a 50% fat.
I am experimenting with substitutions of unsweetened chocolate,
as it’s becoming very difficult to find (as well as very expensive!)
I am going to write to Hersheys; perhaps they have some ideas.
Thanks to all, Silvia