Put ½ cup of heavy cream in a bowl and whisk with the gelatin.

Heat the remaining heavy cream in a small saucepan to a simmer. (Do not boil.)

Whisk in cocoa powder and Swerve and cook over low heat until smooth.

Combine the hot mixture with the gelatin. Add the vanilla and sea salt and whisk until smooth.

Transfer to serving dish, and refrigerate until set.

Serve with whipped cream and berries if desired.