Ingredients:
5 eggs, separated
8 T xylitol
500 ml Cream
3 t Vanilla Essence
50g melted chocolate of your choosing (I used caring candies)
4 t Cocoa Powder
Method:
Whip egg whites until stiff peaks appear, decant into large bowl.
Whip cream until stiff peaks (don't over whip as it will turn to butter!), decant into same bowl as egg whites.
Whip together egg yolks, 6 T sweetener, and vanilla, then decant into bowl with egg whites and cream.
Mix well, being careful not to mix out too much of the air you've incorporated into your whipped egg whites and cream, then set aside.
In a separate bowl, mix together 2 T xylitol, the MCT oil and the cocoa powder until well incorporated, set aside.
Break up, then melt chocolate in a microwave safe dish in the microwave in 30 second intervals, stirring after each 30 seconds until melted.
In a large freezer safe dish, decant half the egg and cream mixture into the bowl, smoothing out the top.
Drizzle over half the MCT chocolate sauce as well as half the melted chocolate. Repeat these steps, cover and freeze overnight.
Once frozen, scoop out and enjoy!
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