Melt Chocolate Base: First, separate your heavy cream: set aside 2 tablespoons and keep the remaining ½ cup chilled in the fridge. In a mixing bowl, combine the chopped chocolate with the 2 tablespoons of heavy cream (heated briefly in the microwave until warm, but not boiling). Whisk until the chocolate is completely melted and smooth. Stir in the Swerve sweetener, vanilla extract, and a pinch of salt until everything is well combined and silky. Pop this chocolate mixture into the fridge for about 15 minutes to cool down slightly.
Whip in Cream Cheese: Once cooled, take the chocolate mixture out of the fridge and beat it for about 2 minutes until it looks smooth and a bit lighter in color. Next, add the softened cream cheese and continue beating for another 2 minutes until the mixture is beautifully creamy and fluffy.
Prepare Whipped Cream: In a separate, chilled bowl (using a cold whisk attachment if you have one), beat the remaining cold ½ cup heavy cream until it forms lovely stiff peaks.
Gently Combine: Carefully fold the whipped cream into your chocolate and cream cheese mixture. Mix until everything is just combined, creating a light and airy mousse.
Serve & Garnish: Spoon or pipe your delightful mousse into small serving dishes or ramekins. You can enjoy it immediately for the best texture, or chill it until you’re ready to serve. For a special touch, consider topping with a dollop of sugar-free whipped cream, some delicate chocolate shavings, and fresh raspberries.