Our kids nicknamed this ‘Christmas Cocoa Clouds’—it’s so light and dreamy for dessert time

In a large mixing bowl, combine the heavy whipping cream, cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt.

Using an electric mixer, beat the mixture on medium speed until it begins to thicken.

Increase the speed to high and continue to beat until stiff peaks form. Be careful not to overbeat, as this can cause the cream to become grainy.

Taste the mousse and adjust sweetness if necessary by adding a bit more sweetener to your liking.

Spoon the mousse into individual serving dishes and refrigerate for at least 30 minutes to allow it to set.

Serve chilled, and enjoy!

For a nutty twist, you can fold in a tablespoon of almond butter or peanut butter before chilling the mousse. If you’re a fan of coffee, try adding a teaspoon of instant espresso powder to the mix for a mocha flavor. For those who enjoy a bit of spice, a pinch of cinnamon or cayenne pepper can add an interesting depth of flavor. If you have picky eaters who aren’t fond of cocoa, you can omit the cocoa powder and replace it with a teaspoon of lemon zest for a refreshing citrus mousse.