Combine 1/2 cup cold water with 1 Tbsp. gelatin. Set aside.
Meanwhile, heat 2 cups of heavy cream over medium-low heat to a low simmer. Remove from the heat and stir in 2 ounces unsweetened chocolate, 20 drops caramel stevia, 3 packets sodium cyclamate sweetener, a pinch of salt, and 2 Tbsp. splenda. After the chocolate is fully incorporated, stir in the soaked gelatin. Pour into a mold (or a lidded pyrex bowl, in my case) and refrigerate until firm. I’ll refrigerate it overnight.
Next time, I want to make some espresso, refrigerate it, and soak the gelatin in that.