I meant to follow this recipe, but of course didn’t have all the ingredients. This is what I did:

  • 1 1/4 cups whipping cream
  • 160 g 85% cacao chocolate
  • 1/3 cup equivalent sucralose (I used 9 drops)
  • 1/3 cup equivalent cyclamate sweetener (I used 2 tsp. of liquid sugar twin)
  • 1 tsp. peppermint extract
  • 1/2 cup cocoa powder

In a microwave-safe container, microwave the cream until it boils. Stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Beat in the cocoa powder. Spread out evenly into a plastic wrap lined 8 by 8-inch pan. Refrigerate until set. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them.