Preparation Steps

• Prepare for whipping: Chill the mixing bowl and beaters in the refrigerator for at least 30 minutes before you start. This helps the cream whip up better.
• Whip the heavy cream: Use an electric hand mixer to whip the heavy cream on low speed in the chilled bowl. Gradually increase the speed to medium-high, continuing to whip until the cream forms stiff peaks. Be careful not to over-whip.
• Blend cream cheese: Mix the softened cream cheese in a separate bowl until smooth. If it's too thick, a little bit of the whipped cream can be mixed in to lighten it up.
• Combine cream cheese with cocoa powder and vanilla: Add the cocoa powder, vanilla extract, and a pinch of salt to the cream cheese mixture. Mix until well combined.
• Add sweetener to cream: Gently fold the monk fruit sweetener into the whipped cream, ensuring it's well distributed.
• Combine mixtures: Carefully fold the whipped cream into the cream cheese mixture, trying to keep the mixture light and fluffy.
• Pipe into ramekins: Transfer the chocolate mousse into a plastic piping bag and pipe it evenly into ramekins.
• Chill & serve: Refrigerate the mousse for at least 1 hour to allow it to set. Serve the mousse chilled and garnished as desired.