To make the whipped cream topping for the hot chocolate, add your chilled heavy cream to a bowl, add in the vanilla extract and sweetener of choice, and whip the cream until soft peaks form. Store in the fridge while you make your hot chocolate.
For the hot chocolate, add 200 mils of heavy cream to a small saucepan and get it on the stove on low heat.
Sift in the cocoa powder and whisk it into the warming cream till it’s a homogenous mix. At this point, I want to thin out the cocoa a bit, so I’m adding 250ml of water to the cream and cocoa mixture. You can add more or less depending on how thin you like it.
For added richness, throw in the sugar-free chocolate chips and let them melt into the cream. Add in your sweetener as well and give it all a good mix.
Add a pinch of salt to your chocolate mix – trust me, this will really amp up the flavour of the chocolate.
Continue cooking the hot chocolate mix till it just starts to bubble around the edges. Give it a final stir, then pour into mugs. Top it with the whipped cream from the fridge and serve with a few shavings of sugar-free chocolate or a dusting of cocoa on top. Enjoy!