Chocolate Whipped Cream

Makes 1 cup.

1 cup heavy cream

1 teaspoon lo-han or stevia to taste (optional)

1 tablespoon unsweetened cocoa

Pour the cream into a cold stainless steel bowl- I put mine in the freezer for up to 1 hour before using it- and, with an electric mixer set on the highest speed, whip the cream until just before it starts to form peaks. Add the unsweetened cocoa and whip until stiff peaks form.