Gently melt the dark chocolate over a double boiler or in the microwave in 20-second intervals. Set aside to cool slightly.
Whip the Cream:
Using a hand or stand mixer, whip the coconut cream with maple syrup, vanilla extract, and a pinch of salt until light and fluffy (about 2–3 minutes).
Combine Chocolate and Cream:
Fold the melted chocolate into the whipped coconut cream gently, creating a smooth, mousse-like texture.
Chill:
Spoon the mousse into serving glasses or bowls.
Refrigerate for at least 1–2 hours to set.
Serve:
Top with fresh berries, shaved chocolate, or other favorite toppings. Serve chilled and enjoy!
Tips & Variations
