1 1/2bars Lily’s Sea Salt Extra Dark Chocolate Bars
1tspvanilla
Instructions
In a bowl whisk eggs yolks and stevia until yolk are pale. Set aside. Add 3/4 cup of the heavy cream to a saucepan and heat until very warm, but remove from the heat before it boils.While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan over low heat. Whisk continuously until mixture thickens, about 5 minutes. Remove from the heat and add in chocolate bars and vanilla extract. Whisk until the chocolate is melted. Place in a bowl, cover and place into the refrigerator until cold.In a bowl, beat remaining 3/4 cup heavy cream until stiff peaks form. Fold into the chilled chocolate mixture. Divide mousse into small glasses. Top with sugar-free whipped cream.
