In sauce pan on medium-low heat, heat chia milk 4-5 minutes until simmering. Stir to avoid scalding. Remove from heat.

In mixing bowl, beat egg yolks with fork, then slowly add ¼ cup hot chia milk, beating until yolks are warm.

Strain egg/milk mixture into chia milk in sauce pan. Return to low heat; stir constantly 5-10 minutes until thickened slightly. Remove from heat.

Add sweetener, pinch of salt and chocolate; stir until chocolate is melted and fully incorporated. Let cool, then transfer to freezer-safe bowl and place in freezer.

When edges are frozen (about an hour), remove from freezer. Using electric mixer, beat mixture.

Return to freezer until frozen through, about 4 hours.

Let rest 10 minutes at room temperature prior to serving.