I was able to fulfill this job with a custom extract-based recipe.
(Ingredient amounts are for a Small batch)
I used 2.00 kg Amber Malt, 500g Chocolate (Steepable).
Use whatever Hops you want: I used 20g Marauder for 50 minutes and 20g Huntsman's Flight for 10 minutes.
Add 150 of any yeast: I used Yorkshire Ale for bonus Malty & Sweet.
Fermentation is where it gets tricky, save before starting and then skip ~4 days. Check ABV levels, skip by 1 day until you're in the 1-2% range.
If your Malty and Sweet isn't high enough for some reason, add in some Belgian Chocolate Syrup.
Move to a Stainless Steel Keg with forced carbonation set to 3.05 or higher. Condition as usual.
If your ABV goes too high during conditioning, you can use a heating pad to raise your beer temp high enough that it kills your yeast and stops increasing the ABV.
Hope this helps!