In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.

With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap-lined 8 by 8-inch pan. Refrigerate until set.

Dust the top with 2 tablespoons of the cocoa powder. Flip out, cocoa-side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them.

Comments: You can pipe the mixture into tiny foil cups for something different and vary the flavoring as you like. Bourbon is especially good with chocolate.

Use a good quality unsweetened chocolate like Callebaut, Vahlrona or Scharffen-Berger. Bakers chocolate is very grainy when used in low-carb sweets.