Gluten-Free, Egg-Free, Sugar-Free
Contains Dairy. You can make this dairy-free by using coconut cream.
This recipe is perfect when you cannot have any sugar in your diet. You can skip the sweetener all together or add just a touch of stevia for a hint of sweetest. I prefer xylitol because it does not have a bitter aftertaste. However, if you prefer stevia you can absolutely use that, or no sweetener at all. The chocolate makes it so you don’t miss the sweet flavor. And the cream adds the perfect mouth feel for a dessert treat that is very satisfying for those on a sugar-free or ketogenic diet.
1 cup heavy whipping cream (or coconut cream, see variation below)
¼ cup unsweetened cocoa powder
1 teaspoon xylitol (xylitol is optional: or a couple of stevia or no sweetener)
Place cream in a bowl (or quart-sized jar for emersion blender). Add xylitol, stir and let dissolve. Add cocoa powder. Whip with emersion blender with whisk attachment or with electric mixer. Chill and serve.
Or can also use a couple drops of stevia but I find the xylitol eliminates any bitterness that that stevia tends to impart.
To make with coconut, use coconut cream or coconut milk. With coconut milk drain the liquid/milk, and separate out only the coconut fat for use. Follow the rest of the directions above.