1 1/4 cup whipping cream
1/2 lb. unsweetened chocolate, chopped into small pieces (not Baker’s – too grainy)
16 packets Stevia
1 teaspoon peppermint extract
4 tablespoons cocoa powder
In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the Stevia and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.
With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap lined 8 by 8-inch pan. Refrigerate until set.
Dust the top with 2 tablespoons of the cocoa powder. Flip out, cocoa side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut.
Keep frozen until you are ready to serve them.
Carb Count: 4 grams per serving. Makes 24.
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