Put the mascarpone, half of the erythritol, cocoa powder, vanilla extract, and half of the double cream in a blender or a bowl
Blend or whisk with a mixer until well combined and the whipping cream starts to thicken
Stop when you have a creamy consistency
In a separate bowl, whisk the remaining double cream, cream cheese, and remaining erythritol
Fill the chocolate mousse into a serving glass, dolloping the vanilla mousse on top
Top with dark chocolate chips
Serve immediately, or refrigerate for later
Enjoy!
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