In your medium bowl, pour in the heavy whipping cream. Add the sugar-free powdered sweetener and give it a little mix on low just to get things going.

Now turn it up to medium-high and let your mixer work its magic. In about 2 minutes, you’ll start to see it thicken and fluff up. You’re looking for soft peaks.

Now for the good stuff. Sprinkle in that unsweetened cocoa powder and keep whipping! Start slow at first (so you don’t get a face full of cocoa powder), then crank it back up to high.

Whip until you get stiff peaks, that’s when the mousse holds its shape and doesn’t flop over when you lift the beaters. It should be thick, creamy, and oh-so-chocolatey.

Scoop your mousse into serving bowls or dessert glasses, cover them, and pop them in the fridge for about an hour. This helps it set up and get even fluffier. If you’re anything like me, you’ll probably “taste test” a few spoonfuls before it even makes it to the fridge. Totally acceptable.

After chilling, it’s ready to serve! Add a dollop of whipped cream, some berries, a sprinkle of cocoa powder, or a few chocolate shavings if you want to get fancy.