Low Carb Cannoli Parfaits

1. 1

   Place the unsweetened chocolate in a heatproof bowl and melt over a saucepan of simmering water.

2. 2

   Whisk in sugar substitute and thin with the hot water and heavy cream.

3. 3

   Whisk to blend thoroughly.

4. 4

   Remove from heat, spread on a plate, and place in the freezer for about 10 minutes.

5. 5

   Cut into small chunks after chilling.

6. 6

   While the chocolate is chilling, make the cannoli cream.

7. 7

   With an electric mixer on high, whip heavy cream just until frothy, and then add sugar substitute and almond and vanilla extracts.

8. 8

   Continue to whip on high until stiff peaks form.

9. 9

   Be careful not to over-whip, or cream will break.

10. 10

    Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish.

11. 11

    Spoon cannoli cream into parfait glasses, top with remaining chocolate chips, and refrigerate for at least 1 hour before serving.

No additional tips available.