Break up the chocolate and place in a small, non-stick pan.

Gently melt the chocolate over low heat - this doesn't take long, less than a minute. Once melted, remove the pan from the heat and set aside.

Pour the double cream into a large mixing bowl. Add the sweetener and use a hand mixer to whip to semi-soft peaks. Once the melted chocolate has cooled, pour into the cream.

Mix until stiff peaks form.

Fill the lolly moulds (100ml / 3.4 fl. oz) in capacity with the mixture. Remember, it is a stiff mixture that cannot be poured in, so use a small silicon spatula to fill.

In between each scoop, knock the lolly mould down on the kitchen counter top to allow the mixture to settle, avoiding any large air pockets in the lolly.

Click the lid/stick in place of each one, and place in the freezer overnight.

Transfer the popsicles to the fridge 30 minutes before eating or simply run hot water on the outside of the mould to make it easier to slide out.