4 oz Unsweetened Baking Chocolate Squares
2 Cups + 2 tbsp Whipping Cream
5 ½ tbsp + 1 tsp Xylitol
3 Egg Yolks
2 tsp Instant Espresso Powder
Set a medium saucepan into a larger saucepan of simmering water or use a double broiler to melt together bakers chocolate, two tbsp whipping cream, and one tsp xylitol, stirring often until smooth. Remove from heat and let cool slightly.
In a small saucepan, whisk together the egg yolks, espresso powder (I personally use a single pack of Starbucks Via, as I haven’t found a better, bolder flavor in an instant espresso) , four tablespoons xylitol, and ¾ cup of the heavy cream. Over medium heat, whisk constantly for about three to five minutes. Do not allow this to boil.
Strain the mixture into the melted chocolate to eliminate any lumps and whisk until smooth. Refrigerate until completely cooled, about 30 minutes should do the trick.
Using an electric mixer, beat the remaining 1 ¼ cups heavy cream and 1 ½ tablespoons powdered xylitol together until stiff peaks form.
In three separate intervals, fold the whipped cream into the chocolate mixture, mixing well until fully combined.
You could also experiment with the basic recipe and add peppermint extract or coconut extract or anything else you fancy. I’ll bet this would be amazing with the addition of some powdered peanut butter as well. Let us know any changes you make and how it turns out for you in the comments below! Enjoy!