Remove the cream cheese from the refrigerator and allow it to soften for about 20–30 minutes. Keep the heavy whipping cream chilled until ready to use.

Pour the cold heavy whipping cream into a mixing bowl. Using an electric mixer, beat on medium-high speed until soft peaks form. The cream should be fluffy and hold its shape but still appear smooth and creamy. Avoid overwhipping, as this can cause separation.

In a separate bowl, beat the softened cream cheese until completely smooth. This step is important to eliminate lumps and ensure a silky final texture.

Sift the unsweetened cocoa powder into the cream cheese. Mix until fully incorporated. If using a sweetener, add it at this stage and blend until smooth.

Gently fold the whipped cream into the chocolate cream cheese mixture using a silicone spatula. Fold slowly and carefully to maintain the airy texture.

Taste the mousse and adjust sweetness if needed. If the mousse feels too thick, fold in a tablespoon of extra whipped cream.

Spoon the mousse into serving bowls or ramekins. Refrigerate for at least 30 minutes to allow the texture to set.