Chill your tools: Place a mixing bowl and beaters in the freezer for 10 minutes. Cold equipment helps the cream whip faster and fluffier.

Whip the cream: Add the cold heavy cream to the chilled bowl. Beat on medium-high until soft peaks form. Do not overbeat. Set aside in the fridge.

Blend the base: In a separate bowl, beat the softened cream cheese until smooth and creamy, about 1–2 minutes. This step prevents lumps later.

Add flavor: Beat in the cocoa powder, powdered sweetener, vanilla, and a pinch of salt. Mix until fully incorporated and silky. Taste and adjust sweetness or cocoa as needed.

Fold together: Gently fold the whipped cream into the chocolate mixture in two additions. Use a spatula and light strokes to keep it airy.

Chill: Spoon the mixture into 4 small ramekins or glasses. Refrigerate for at least 30–60 minutes to set. Longer chilling makes it thicker and more mousse-like.

Finish and serve: Top with your favorites—berries, nuts, or a little shaved sugar-free chocolate. Serve cold.