Place the chocolate chips into a high powered blender and set aside.
In a sauce pan over low heat bring the cocoa powder, swerve, almond milk, yolks, espresso, and sea salt to a simmer, whisking constantly until thickened, about 5 minutes.
Pour this mixture into the blender to melt the chocolate.
Blend on high until smooth.
Add in the mascarpone cheese and liquid stevia.
Spoon evenly into 8 ramekins or serving glasses.
Chill 2 hours.
Serve cold and top with whipped cream if desired.