In medium bowl, whisk milk, 1/2 cup of the cream, eggs and Stevia In The Raw until completely smooth. Pour in heavy 1 1/2-quart saucepan. Cook over medium-low heat until mixture thickens and thermometer reads 160°F, stirring constantly with wire whisk. Do Not Let Boil. Remove from heat. Stir in extract and chocolate until melted and mixture is smooth. Pour into 8 small (1/4-cup) dessert dishes. Refrigerate 2 hours or until completely chilled. When ready to serve, whip remaining 1/2 cup whipping cream with remaining 1 tablespoon Stevia In the Raw until stiff peaks form. Top each serving with whipped cream and garnish with raspberry and mint.
Stevia In The Raw Bakers Bag/ Prep Time: 10 minutes/ Chill Time: 2 hours/ Makes 8 servings