Place the ingredients in your food processor’s bowl.
Process them on low for a few seconds, then on high for about 1 minute until the mixture thickens into mousse.
Divide the mousse between four small dessert bowls. You can spoon it into the bowls or pipe it using a pastry bag and tip.
If desired, top the mousse with a dollop of keto whipped cream before serving.
Video
Notes
Keep an eye on the mousse while it's processing. If over-processed, it could turn into chocolate butter instead of mousse. You will see when it stops being liquid and becomes thick and creamy. That's when it's ready.
It's best to use Dutch-processed cocoa powder in this recipe. It will say on the ingredients, "treated with alkali." This cocoa powder is darker, milder, and less acidic than natural cocoa powder.
You can keep the leftovers in the fridge, in an airtight container, for up to two days, but it's best when freshly made. I don't recommend freezing this mousse.