8 free-range egg yolks

5 ounces unsweetened baking chocolate--melted and set aside warm

1 tablespoon vanilla extract

1 teaspoon peppermint oil

4 tablespoons Zero

½ teaspoon sea salt

2 cups organic heavy cream, whipped medium stiff and kept aside cold

In a medium mixing bowl, combine the egg yolks, extract, Zero, peppermint oil and whisk until smooth. Place the bowl on top of a pot of simmering water and cook on medium heat until the mixture is pale and has ribbon threads, approximately 8 minutes.

Transfer to a mixer with a whip attachment and add fold in the melted chocolate.  Whip for approximately 8 minutes or until the mixture is room temperature.

Remove whip and fold in the whipped cream.

Transfer to a bread mold and freeze for 24 hours.

Once ready to serve, unmold by dipping mold in hot water to release.

Once released, using a hot dry knife, slice into 1" slices and place on a plate in the center.

Serve with fresh sliced strawberries and Zero-sweetened whipped cream.

Yield: 8 to 10 servings

Preparation time: 30 to 45 minutes