For the chocolate cups, melt chocolate over low heat in a small saucepan. Stir in cocoa powder until smooth.
Line a mini muffin pan with 12 mini parchment baking cups. Divide melted chocolate into prepared muffin cups, then gently spread the chocolate up the sides with the back of a spoon. Try to coat the sides as thickly and evenly as possible.
Place in freezer until solid, about 30 minutes.
For the mousse, combine berries and water in medium saucepan over medium heat. Bring to a gentle simmer and cook until berries are soft.
Place a fine-mesh sieve over a bowl and add berries and liquid to sieve. Press on berries to extract as much liquid as possible. Return juices to saucepan.
Add lemon juice and gelatin and heat on low until gelatin dissolves. Let cool to lukewarm but don't let it jellify.
In a large bow, beat whipping cream, Swerve and raspberry extract or emulsion until it forms stiff peaks.
Fold in cooled berry/gelatin mixture, then pipe or spoon into chocolate cups. Refrigerate until firm, about 2 hours.
Serves 12. Each serving has 5g of carbs and 2g of fiber. Total NET CARBS = 3g.Other nutritional info: 126 Calories; 12g Fat (80.8% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 10mg Sodium.