This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below.

Whip egg whites, salt, cream of tartar and Stevia until stiff peaks form. Slowly add cooled tapioca mixture to egg whites while whipping to blend. Chill.

To make the chocolate cups:
Shave the unsweetened chocolate and paraffin and melt in the top of a double boiler over hot water along with the sugarfree chocolate.

While this is melting, form six foil cups by molding squares of aluminum foil over an orange. Flatten the bottom so it will sit straight. It helps to set the foil cups in a bowl of ice to chill them and then keep them in the ice while you are setting the chocolate (keep insides of the cups dry though).

When the chocolate and paraffin is completely melted, spoon a small amount into one foil cup and then gently push the chocolate up the sides. Do this to each of the foil cups until the chocolate is used up and the cups are thick (see photo, left). Allow these to set and then put them in the refrigerator until ready to use.

When you are ready to serve dessert, carefully peel away the foil and place chocolate bowl in the center of your dish, spoon in the Mocha tapioca and garnish with whipped cream and any bits of chocolate that might have broken as you peeled the foil.

Total Effective Carbs per entire recipe: 42
ECC Per serving = 7