Velvety Low-Carb Chocolate Drizzle

1. Simmer the Heavy Cream

Pour the heavy cream into a medium saucepan and set it over medium heat. Allow the cream to come to a gentle simmer. Be patient here; it's important not to rush this step because the cream should heat evenly without boiling over.

2. Melt the Chocolate

Once the cream is simmering, remove the saucepan from the heat and add the finely chopped unsweetened chocolate. Let it sit for about 5 minutes. This resting time is crucial as it allows the chocolate to melt gently, preventing any scorching and ensuring a smooth consistency.

3. Combine Sweetener and Vanilla

Grab your whisk and stir in the Swerve sweetener and vanilla extract. Whisk the mixture until it's completely smooth and well combined. This step ensures that the sweetener dissolves properly and the vanilla infuses its flavor throughout the drizzle.

4. Thicken the Drizzle

Allow the mixture to sit for 5 to 10 minutes to thicken. This brief waiting period is essential as it lets the drizzle achieve the perfect consistency for pouring over your favorite desserts.

5. Store and Reheat

Once thickened, store the chocolate drizzle in the refrigerator. It will keep for up to a week. When you're ready to use it again, reheat it gently in a saucepan over low heat or in the microwave on low until melted and smooth.