OK, this is not the exquisite mousse au chocolat that you'll get at a fine French restaurant. This is a simple tasty chocolaty recipe that satisfies most of the same chocolate Jones needs as the real stuff. And this is a snap to make.
It also takes care of a problem of "no dessert" for those who are on a low carb diet, because this becomes a low carb version by substituting the sugar with Splenda. However, neither version is low calorie. Just eat a smidge (OK, a big smidge) because this dessert is NOT light...good yes, light no.
Put all the ingredients except the cream in a mixing bowl. Slowly stir in a little cream until you make something that is the consistency of frosting. This allows you to not have cocoa powder go all over the kitchen.
Continue adding the cream until you have a smooth mixture. Let it sit for 5 minutes (not required, but it will make sure the powder is all moistened).
Using a mixer, whip the cream mixture until it is a stiff whipped cream.
I use a 1/2 Cup disher per serving, so you'll get 4 servings plus someone gets to clean the bowl. Or you can do a little smaller disher and have a nice little dessert taste. Or you can sit with the bowl and eat it all yourself and get a very happy belly ache. Your call.