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½ cup heavy whipping cream
1/8 tsp LCN Stevia Extract
1 ½ tsp unsweetened cocoa
Combine all ingredients and beat at high speed until soft
peaks form. Chill in refrigerator. Serve with chocolate
soufflé.
(Make extra, it is my favorite part of the soufflé!) And any
extra can be frozen to make “chocolate ice cream.”
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