Velvety Keto Chocolate Dessert for 4

Instructions:

1. Gently melt the dark chocolate and butter using a double boiler or in 30-second microwave bursts, stirring continuously until smooth and glossy. Set aside to cool slightly.
2. Whisk the egg yolks, powdered sweetener, and vanilla extract in a medium bowl. Slowly pour in the melted chocolate while whisking vigorously until it transforms into a thick, pale-brown paste.
3. In a separate chilled bowl, beat the heavy whipping cream and sea salt until stiff peaks form.
4. Using a silicone spatula, gently fold one-third of the whipped cream into the chocolate base to lighten it, then carefully fold in the remaining cream using a figure-eight motion until no white streaks remain.
5. Spoon the mousse into ramekins and refrigerate for at least 2 hours to allow the fats to solidify.