Melt. Prepare a double boiler (I use a pot filled with water and a heat safe bowl over the top). Add cocoa butter (4 ounces), and lecithin (1/4 teaspoon) to double boiler and melt together.
Remove from heat and add powdered erythritol (1/3 cup) and powdered heavy cream (1/4 cup). Add vanilla extract (2 teaspoons) and stir to combine.
Pour into mold (Note 5). If using any toppings, sprinkle these over the top of the melted chocolate. Refrigerate until solid, and enjoy!
Cocoa butter - Opt for wafers as they're easiest to measure and melt.
Sweetener - Powdered is key for a non-gritty texture. If using a different brand of erythritol, know that they're typically 70% as sweet as Swerve/Lakanto.
Powdered heavy cream - easiest to find on Amazon. Opt for powdered cream over powdered milk as it's significantly lower in carbs.
Lecithin is critical in emulsifying and stabilizing ingredients that otherwise wouldn’t blend. Don't skip! But if you have to... your texture will be slightly off... blend all melted chocolate ingredients together in a food processor before pouring it into the mold.