Instructions:
- If your cottage cheese is not already smooth, place it in a high-speed blender or food processor and blend until absolutely silky smooth. Set aside.
- Gently melt the dark chocolate using a double boiler or in short 20-second bursts in the microwave, stirring until completely smooth. Allow it to cool slightly so it is warm, but not hot.
- Add the smooth cottage cheese, slightly cooled melted chocolate, vanilla extract, sweetener, and salt to the blender/processor. Pulse and blend until the mixture is completely uniform and lump-free. Scrape down the sides as needed.
- If using heavy cream, whip the very cold heavy cream (with optional powdered sugar) in a separate bowl until medium-stiff peaks form. Be careful not to over-whip.
- Transfer the chocolate mixture into a mixing bowl. Gently fold in the whipped cream in two additions using a rubber spatula. Fold just until no white streaks remain to incorporate air for fluffiness.
- Divide the mousse evenly among 4 small ramekins or serving glasses. Cover lightly with plastic wrap and refrigerate for a minimum of 1 hour (2 hours is best) to allow the mousse to set properly.
- Garnish just before serving with a dusting of cocoa powder or fresh berries.