I made a low carb chocolate mousse/cheesecake the other day that tasted pretty good to a chocolate deprived diabetic!
I whipped 3/4 cup of heavy cream with 1T Splenda and a 1/2 t vanilla extract. In another bowl I whipped 4 ounces of cream cheese, 1T Hershey's cocoa, 2T Splenda. I added two thirds of the whipped cream into the chocolate mixture and beat it until the mixture was fully combined. Divide the chocolate mixture into two serving dishes and top with remaining whipped cream, chill until serving time.
I want to try a lemon version of this for Easter and also a peanut butter flavored mousse. I like the idea of this because it can be made quickly, in small quantities, using things that are fairly common and not terribly expensive.