If your coconut milk is solid, gently warm it in a saucepan until it becomes liquid.
In a heatproof bowl, melt the chocolate drops (228g) using a double boiler or microwave in short intervals (15-20 seconds), stirring frequently to avoid burning. Set aside to cool slightly.
In a large bowl, whisk together the coconut milk (400g) and maple syrup (268g) until smooth. This will create the base for your mousse.
Stir in 1 double shot of espresso and the vanilla essence (45g) to the coconut and maple syrup mixture. Ensure everything is evenly combined.
Slowly pour the melted chocolate into the mixture. Gradually add the cocoa powder (57g) to avoid lumps. Whisk until smooth and creamy.
Divide the mousse into individual glass jars or small serving bowls. Place the jars in the fridge for at least 4-6 hours (or overnight) to allow the mousse to set and firm up.
Once the mousse has set, you can garnish with a sprinkle of cocoa powder, hazelnuts, chocolate shavings, or fresh berries. Serve hilled directly from the glass jars!
