Melt the chocolate chips in a metal or glass bowl over boiling water in a sauce pan or in the microwave on “melt” setting. Stir and melt until chocolate chips are melted.
Pour 1 ½ tablespoon of melted chocolate into a silicone muffin cup. Tilt muffin cup around until most of cup is covered or use a spoon to spread chocolate over the inner muffin cup. Repeat on all 8 muffin cups.
Place muffin cups on a baking sheet and put into the freezer and freeze for 15 to 20 minutes or until solid.
Place cream cheese in a large bowl and beat using an electric hand mixer or stand mixer on medium until fluffy.
Turn mixer to low speed and slowly add heavy cream and vanilla extract. Add low carb powdered sweetener, cocoa powder, and salt. Keep mixing until well incorporated. Scrape sides and continue mixing.
Turn mixer to high, and mix until fluffy, about 1 to 2 minutes more.
Remove muffin cups from the freezer and peel off the silicone cups from the chocolate.
Using a spoon or a piping bag with frosting tip, fill chocolate cups with the creamy mousse. Garnish with an optional raspberry.
Serve immediately. Any leftover mousse cups should be store in a covered container in the fridge.
*All nutritional data are estimates based on the products I used*Yield: 8 servings, Serving Size: 1 mousse cup (1 chocolate cup with 2 tablespoon mousse), Net Carbs per serving: 1 g, Amounts per serving-