Whisk together all three ingredients until air bubbles appear.
Pour into 2 large ramekins and allow to set in fridge for at least 4 hours, preferably overnight.
Once set chocolate mousse is set, enjoy!
NOTES
) If you like your chocolate mousse very minty add up to ½ a teaspoon Peppermint extract.
) This chocolate mousse isn’t very sweet. If you like a sweeter mousse, add a bit of stevia, maple syrup but I find the chocolate chips on top do just the trick!
) This mousse works best if your fridge is at least 40F (4C).
) Because this recipe using coconut milk and not coconut cream, it will separate a bit. About ¾ of the mousse will be airy and fluffy. The last ¼ will be like a light pudding in texture.