Instructions: In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.

With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap-lined 8- by 8-inch pan. Refrigerate until set.

Dust the top with 2 tablespoons of the cocoa powder. Flip out, cocoa-side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them.

This recipe yields 24 pieces.

Comments: You can pipe the mixture into tiny foil cups for something different and vary the flavoring as you like. Bourbon is especially good with chocolate.

Use a good quality unsweetened chocolate like Callebaut, Vahlrona or Scharffen-Berger. Bakers chocolate is very grainy when used in low-carb sweets.

Yield: 24 pieces

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