Big hit.

• 9oz package Lily's dark choc chips (stevia sweetened)
• 4 eggs, separated
• 1 stick butter
• 1/2 cup half/half
• 3/4 cup splenda (baking bag)
• salt
• small amount of acid (lemon juice, lime juice, citric, tartaric…)
• option: vanilla extract
• option: coffee
• option: orange peel powder, orange extract
• option: Kahlua
• option: Irish whiskey
• option: cinnamon
• option: cayenne

1. Separate egg whites (for meringue) and yolks (will be added to chocolate)
2. Use stand mixer, low through medium, on yolks plus acid. Gradually add splenda. End up with proper stiff peaks.
3. Sinter chocolate chips in large microwave-safe bowl with butter and salt. When all is melty, add yolks and combine vigorously. When homogenous, add dairy and flavoring(s) from the options list; render homogenous again.
4. Fold meringue into chocolate (remember that large bowl? This is why.) Try not to lose too much loft. As soon as it's reasonably well combined, refrigerate.

Lasts until eaten, typically 2-12 hours. Starts shrinking; don't depend on leftovers.