Method

1. To make crust, mix ¾ cup almond meal, ½ cup dutch process cocoa powder, 1 Tbsp xylitol, 2 Tbsp Splenda, ⅛ tsp salt, ¼ tsp cinnamon. Add 4 Tbsp melted butter and stir until combined. Add 1½ Tbsp cream and 1 egg yolk. Mix until dough forms. Press into a 9-inch pie dish evenly.
2. Preheat oven to 325°F. Chill crust in refrigerator for 10-15 minutes until firm.
3. Bake crust in 325°F oven for 13-15 minutes. Let cool completely.
4. To make mousse, use whisk with your mixer or a hand whisk, whip 1½ cups heavy whipping cream, 2 drops EZ-Sweetz, 1 drop liquid Stevia, until they form soft peaks. Set in refrigerator until ready to use.
5. Melt 6 oz 85% chocolate over a double boiler. Place aside while making the custard.
6. In a heat proof cup, measure ¼ cup water from your double boiler, and add 12 drops EZ-Sweetz and 6 drops liquid stevia. Stir to combine.
7. Add 4 egg yolks to your stand mixer’s bowl, and using whisk quickly mix in your water/sweetener mixture. Use your stand mixer bowl as the top of your double boiler. Whisking constantly, cook until pale and thick, about 4 minutes. Remove from heat. Using whisk attachment on mixer, mix on high until almost tripled in volume.
8. Using a spatula, fold chocolate into your egg mixture.
9. Lastly mix in ⅓ refrigerated whipped cream until smooth. Then carefully fold in the other ⅔ whipped until incorporated.
10. Pour your mousse in to your cooled pie crust. Let set in refrigerator at least 1 hour before cutting and serving (preferably overnight). Optionally, add another batch of whip cream on top.