Steps
1. In a mixing bowl, combine the heavy cream and vanilla extract. Whip until soft peaks form.
2. In a separate bowl, whisk together the cocoa powder, powdered sweetener, instant coffee powder, and salt.
3. Gently fold the cocoa mixture into the whipped cream until well combined.
4. In another clean bowl, beat the egg white until stiff peaks form.
5. Fold the beaten egg white into the chocolate mixture, being careful not to overmix.
6. Divide the mousse into serving glasses or bowls.
7. Refrigerate for at least 2 hours, or until set.
8. Serve chilled and enjoy!