Whip the Cream: Add cold heavy whipping cream to a mixing bowl and beat with a hand mixer until it forms soft peaks.
Whisk in Cocoa and Sweetener: Slowly whisk in unsweetened cocoa powder, powdered erythritol, and salt, to avoid clumps.
Flavour with Vanilla: Add vanilla extract for extra richness and whip again until stiff peaks form, creating a fluffy mousse texture.
Texture Test: Mousse should be smooth, thick enough to hold its shape but doesn’t need to be stiff. Don’t whip too much or it will get grainy.
Chill: Pour mousse into serving cups of glasses, cover, and refrigerate at least 30 minutes.
Serve and Garnish: Add sugar-free chocolate shavings or fresh low-carb berries on top before serving for a decorative and delicious touch.
