Place pudding mix and cocoa powder in a large bowl and whisk to combine. Add evaporated milk and 1% milk. Whisk vigorously until pudding begins to thicken, about 3-5 minutes.

Add whipping cream and Allulose to the bowl of a stand mixer set up with the whisk attachment. Beat at high speed until stiff peaks form. Also about 3 minutes. Keep a close eye on this process though so not to over whip and break the cream or you will start making butter.

Add half the whipped cream to the pudding. Gently fold to combine until just a few white streaks remain. Add remaining whipped cream and continue to gently fold until no white streaks remain. Work this very gently so not to deflate your whipped cream.

When mousse is well blended carefully spoon into pie shells, piling about 1/2 inch higher than the rim. Roughly 2/3 to 3/4 cup of mousse, if you feel the need to measure. Place pies in an airtight container and refrigerate at least 4 hrs but preferably over night.

When ready to serve, remove from refrigerator, top with additional whipped cream or shaved chocolate if desired, serve while still cold. Enjoy!