Soften the cream cheese: Add cream cheese to a microwave-safe mug and warm it for 5–10 seconds until just soft. You don’t want it hot—just spreadable.

Whisk the base: Add cocoa powder, powdered sweetener, vanilla, and a pinch of salt to the mug. Mash and stir with a fork or small whisk until smooth and glossy.

Add the cream: Pour in the heavy cream. Whisk briskly for 30–45 seconds until thick and fluffy. It should look like a soft mousse. If it’s too thick, add a teaspoon of cream; if too thin, whisk another 20 seconds.

Flavor boost (optional): Stir in espresso or instant coffee for a mocha vibe. Fold in sugar-free chocolate chips if you want some texture.

Chill briefly: Pop the mug in the freezer for 3–5 minutes or the fridge for 10–15 minutes. This helps it set and intensifies the chocolate flavor.

Serve: Eat straight from the mug, or spoon into a small bowl. Top with berries, shaved sugar-free chocolate, or a tiny dollop of whipped cream.