The recipe is simple but takes time--but a chocolate dessert better than available and healthier by far is so worth it.!!!I am bursting to share a tweak of this recipe. After completing the full recipe add in more 100gms melted chocolate and 50 gms almond flour this will make it a yummy sandwich spread.

Ingredients

• 400 gm whip cream- low sugar (Keep Cold). You will get non-dairy Soya based products also. just check the sugar content. It should not exceed 9%. Lower the better.
• 200 gm bitter chocolate - at-least 60% pure cocoa. This will reduce the regular sugar content by more than half. And is good for your body
• 1/2 teaspoon lemon juice
• 3 tables spoon coconut sugar/ honey/ sweetener equivalent
• 2 egg whites
• 1 teaspoon skimmed milk powder
• 1/4 teaspoon salt
• 1 tray ice cubes

Put the ice cubes in a large bowl, into this place the bowl you will whip your cream in. This will help the whipping up. After whipping add the lemon juice and fold it a few times, set aside.

Melt the chocolate in microwave (over water). Or Boil some water in a large pot and place the chocolate bowl over it .

Whip the egg whites and then fold in the coconut sugar, milk powder and salt. Add this mixture to the cream along with the chocolate and keep gently folding till it is homogeneous- no streaks of white or chocolate.
Pour into bowls or cups and fridge (no freeze) for 4-6 hours.
I am still fighting sugar-- Where there is hope there is life