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Whip the Cream: Pour ¾ cup of heavy cream into the blender and whip on high speed until soft peaks form. You can also feel free to whip the cream however you normally prefer to whip cream, whether that's with an electric hand mixer or stand mixer. Remove the whipped cream from the blender and set it aside in the fridge.
Grind the Chocolate: Add the chocolate chips or chopped chocolate bar to the blender. Pulse for a few seconds until the chocolate is finely ground.
Blend the Base Ingredients: Add the egg, allulose, monk fruit, vanilla extract, and hot water to the blender with the ground chocolate. Blend on high speed until everything is smooth and well combined.
Add Warm Cream: Heat the remaining ½ cup of heavy cream until very warm but not boiling. Add it to the blender and blend again until the mixture is silky and smooth.
Fold and Chill: Gently fold the chocolate mixture into the reserved whipped cream.
Divide the mousse into small individual cups or ramekins and refrigerate for about 2-3 hours or until set.
Add Toppings and Enjoy: Add shaved chocolate, whipped cream, or any other toppings you like!