Ingredients

• Mousse:
• * 2 tablespoons unsweetened natural or Dutch-process cocoa powder (I like no name brand in yellow label better then hersheys!)
• * 5 tablespoons hot water
• * 8 ounces unsweetened bakers chocolate , chopped fine
• * 1 tablespoon butter
• * 1 1/2 cups cold heavy cream
• * 1 to 4 tablespoons granulated sweetener, I like allulose depending on desired sweetness
• * 1/2 teaspoon vanilla extract
• * pinch of salt

Directions

• * For the mousse, whisk together the cocoa powder and hot water in a small bowl; set aside.
• * Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don’t overheat!).
• * Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn’t warm or hot)
• * In a medium bowl with an electric mixer, whip the cream, granulated sweetener, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted.
• * Using a spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.
• * Cover & refrigerate 4-6 hours.
• * serve with fresh fruit like raspberries & strawberries

Photos