Chill your tools. Pop your mixing bowl and whisk or beaters in the fridge for 10–15 minutes. Cold equipment helps the cream whip faster and hold its shape.

Whisk dry ingredients. In a small bowl, stir together cocoa powder, sweetener, and a pinch of salt to remove any lumps and distribute the flavors evenly.

Start the cream. Pour the heavy whipping cream into your chilled bowl. Begin beating on medium speed until it thickens slightly and soft peaks just start to form.

Add the cocoa mix. With the mixer running on low, slowly sprinkle in the cocoa-sweetener blend. Add vanilla if using. Increase speed to medium-high and beat until firm, glossy peaks form.

Taste and adjust. If you want it sweeter or more chocolatey, add a bit more sweetener or cocoa and briefly whip to combine. Don’t overbeat or it may turn grainy.

Portion and chill. Spoon into small ramekins or glasses. Chill for at least 30 minutes to set. Top with a few chocolate shavings if you like.

Serve. Enjoy cold. It’s rich, so a small serving goes a long way.