For the Monk Fruit Sweetener, if you add it to the frosting as-is... it will be too grainy in texture. Put four tablespoons of the Monk Fruit powder into a blender, and blend it into a powder. Then you will use THREE tablespoons of the powdered Monk Fruit for the frosting.
Melt the chocolate over low heat and then pour into a mixer bowl, let cool slightly.
Slowly whisk the cream into the cooled, melted chocolate. Using an electric mixer, beat on medium speed and add the butter, Monk Fruit Sweetener (powdered), cocoa powder, and extracts. Beat until smooth and fluffy.
The frosting at this point will be quite thin and easy to spread. If you wish to pipe it on in a decorative pattern, place it in the refrigerator for 20 to 30 minutes to thicken it up a bit before putting into a piping bag.
Notes
Sweetener Notes: We used Better Body Foods Monk Fruit Zero Calorie Sweetener for this recipe. It's a Monk Fruit Erythritol blend. Other brands are Splenda Monk Fruit and Lakanto. They are all available at Walmart.
I chopped up the chocolate, placed it in a glass dish and melted it in the microwave.
Chocolate extract can be found at Whole Foods and other gourmet food markets.