Here's how I made it:
1 can Thai Kitchen light coconut milk (13.66 oz)
1 can pure water (reuse coconut milk can and skip the measuring cup)
5 T "sweet chocolate" (recipe below)
1/2 t salt
1 T vanilla
4 T almond meal
2 T unflavored gelatin powder
4 egg yolks
Heat and whisk all but last two ingredients in a saucepan until steamy. Gradually sprinkle gelatin powder in while whisking. Crack eggs and put yolks in a glass or metal measuring cup (reserve whites fpr another use). Pour some of hot cocoa mixture into egg yolks and whisk thoroughly, then whisk back into saucepan. Continue stirring until mixture is glossy and uniform. Pour into four 1c jelly jars. Add lids and cool in a sinkful of water. Jars will seal but must be stored in the refrigerator. Bon appetit!
Nutrition Facts per Serving:
Protein: 9.4 g Fat: 15.8 g Usable Carbohydrate: 3 g
1 c unsweetened cocoa powder
1/2 t stevia powder
Combine ingredients in a large food storage container and shake very well to distribute stevia thoroughly.