Whip heavy cream with 1 Tablespoon sugar and 1/2 teaspoon vanilla until peaks form. Divide in half (half will be used for the topping).

Beat egg yolk with 1 Tablespoon sugar until light yellow and doubled in size.

Beat in Kahlua if using.

Melt chocolate over double boiler or carefully in the microwave (chocolate burns easily!). Allow to cool slightly.

Slowly add chocolate to egg while continuously beating (see notes in post), careful not to scramble the eggs.

Fold in whipped cream.

Place in serving dishes and refrigerate until set or ready to serve.

Top with chopped gluten free mint cookies, whipped cream and crushed candy canes.