Quick Keto Chocolate Mousse

Preparation

1. Ensure the heavy cream is thoroughly chilled in the refrigerator before starting, as cold cream whips much faster and holds better structure.
2. In a small bowl, sift the unsweetened cocoa powder and powdered sweetener together to break up any lumps.

Make the Chocolate Base

1. In a medium mixing bowl, beat the softened mascarpone with a hand mixer or whisk for about 30 seconds until completely smooth and creamy.
2. Add the sifted cocoa powder, powdered sweetener, vanilla extract, and a pinch of salt to the mascarpone. Beat on low speed until combined into a thick, uniform paste.

Whip and Combine

1. In a separate chilled bowl, whip the heavy cream with an electric mixer until medium-stiff peaks form.
2. Scoop one-third of the whipped cream into the chocolate mascarpone base. Stir gently to lighten the texture.
3. Add the remaining whipped cream and fold delicately with a spatula using an under-and-over motion until completely homogenous, airy, and fluffy, taking care not to deflate the cream.

Portion and Serve

1. Spoon or pipe the mousse into two or three serving glasses or ramekins.
2. Serve immediately for a soft, light texture, or chill in the fridge for 20 to 30 minutes to firm up slightly.
3. Garnish with a sprinkle of grated dark chocolate before serving.