1/2 c plus 2 Tbsp heavy whipping cream
2 packets Splenda (or other sweetener)
1 cup sliced fresh strawberries
1 oz Dark chocolate (Lindt 80% cacao has the least carbs)
1 tsp unsalted butter
2 small strawberries and/or mint for garnish (optional)
1. Whip 1/2 c whipping cream and 1 packet Splenda together until soft peaks form. Add strawberries and muddle them with the whisk until the cream turns pinkish. Spoon into two glasses (I used martini glasses), and put in fridge.
2. Melt chocolate, butter, 1 Tbsp cream, and 1 packet Splenda in microwave very gently (10 seconds, stir, then 10 seconds and stir until fully melted). Add the 1 more Tbsp cream and stir until smooth.
3. Pour chocolate mixture on top of the whipped cream and spread around until the top is coated. Garnish with small strawberry and/or mint.
4. Refrigerate at least 30 mins, or up to overnight. The longer it's refrigerated, the stiffer the cream will be.