Chocolate Cream Pies

subheading: Crust:

1 bag HighKey brownie bites

1 tbsp butter melted

subheading: Filling:

1 ¼ cups heavy whipping cream

½ cup milk sub

⅓ cup powdered sweetener

3 large egg yolks

¼ tsp glucomannan (or xanthan gum)

⅓ cup cocoa powder

3 tbsp butter

½ tsp vanilla extract

subheading: Topping:

⅓ cup heavy whipping cream

2 tbsp powdered sweetener

subheading: Crust:

Take a rolling pin or a meat mallet and crush the brownie bites until they are coarse crumbs.

Pour into a bowl and stir in the melted butter.

Divide the mixture among 6 small dessert dishes (each about 4 oz capacity). Press firmly into the bottom.

subheading: Cream Filling:

In a medium saucepan over medium heat, combine the cream, milk, and sweetener. Bring to a simmer, stirring occasionally.

In a medium bowl, whisk the egg yolks until smooth.

Slowly add ½ cup of the hot cream mixture into the egg yolks, whisking continuously.

Slowly whisk the tempered egg yolks back into the saucepan of hot cream.

Reduce the heat to medium low and sprinkle with the xanthan gum, whisking continuously.

Stir in the cocoa powder and cook until the mixture thickens, about 3 to 4 minutes.

Remove from heat and stir in the butter and vanilla extract until smooth.

Divide between the 6 dessert cups and refrigerate until set, 2 to 3 hours.

subheading: Topping:

Whip the cream with the powdered sweetener until it holds stiff peaks.

Spoon or pipe over the filling once it sets.

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