By Zorah Booley from In The Midnight Kitchen

INGREDIENTS

4 egg yolks
4 tbsp sugar (I used half xylitol)
2 cups of heavy cream
1 vanilla pod
1/2 tsp cinnamon
200g dark chocolate (I used Lindt 70% dark chocolate)

METHOD

In a medium pot, whisk the egg yolks, 2 tablespoons of xylitol or sugar and 3/4 cup of the cream.

Whisk for about 3-4 minutes, and you will know it’s ready when the mixture coats the back of the spoon, essentially making a custard.

Remove from the heat and add in the chocolate (chopped up and melted slightly) and whisk to combine.

Then add the vanilla and cinnamon.

Allow the mixture to cool for about 30 minutes. While this is cooling, whisk the remainder of the cream and two tablespoons of sugar to stiff peaks and gently fold into the dark chocolate cream.

Pour into your desired jars/cups and let it set for about an hour and bon appetit!

Courtesy of www.cookhalaal.com