• 10 oz sugar-free chocolate
• 6 oz heavy cream
• 10 oz heavy cream, cold

Instructions

1. In a heavy bottomed sauce pan heat 6 oz of cream over medium heat until bubbles just begin to form around the outside edges. Remove from the heat and add the chocolate. Allow it to sit for 1 minute then whisk to combine until the chocolate is fully melted. Set aside to cool slightly.
2. Whip the 10 oz of cream into medium-stiff peaks.
3. Fold ⅓ of the whipped cream into the chocolate. Once it is fully incorporated and smooth, fold in the remaining whipped cream until no more streaks of whipped cream are visible.
4. Divide into serving bowls, cover with plastic wrap and allow to chill until set; about 2 hours.
5. Serve or keep refrigerated for up to 4 days. Each serving is about ⅓ cup.

Net Carbs: 1.8g
SugarOH: 8.5g