Add cocao powder, vanilla extract, coconut cream, sweeteners (powdered & liquid), and salt to the bowl.
Process for 15 seconds until well combined.
Scrape down the sides of the bowl again and whiz again for 10 seconds or so.
Add the melted chocolate to the other ingredients and process for 15-20 seconds.
It should be smooth and have a rich, velvet like texture.
Serve with a few raspberries and cream.
The mousse is best served immediately so it retains it's creamy texture, however it can be kept in the fridge for up to 3 days.Once refrigerated, it loses its soft texture so heat briefly in the microwave (5-10 seconds) to soften before serving. Alternatively, any leftovers can be frozen in small portions and turned into fat bombs!