Pour 1 ½ cups (360ml) of the very cold heavy whipping cream into a large, chilled bowl.

Using an electric mixer, beat the cream on medium-high speed until it forms beautiful, stiff peaks.

Set the whipped cream aside in the fridge to keep it cold.

In a separate bowl, mix the softened cream cheese, powdered sweetener, cocoa powder, vanilla extract, salt, and the optional espresso powder, then add the remaining ½ cup (120ml) of heavy whipping cream.

Start mixing the chocolate base on low; once incorporated, gradually increase to medium speed and scrape the bowl to ensure it’s mixed well.

Gently fold about a third of the whipped cream into the chocolate base using a spatula.

Add the remaining whipped cream and continue folding until just combined—no white streaks should remain.

Spoon or pipe the mousse into serving dishes.

Cover loosely with plastic wrap and refrigerate for at least 2-4 hours or preferably overnight.

Garnish with sugar-free chocolate chips, fresh berries, or a drizzle of sugar-free caramel before serving.