Gather Ingredients You’ll need 1 can of full-fat coconut milk (chilled), 1/2 cup dairy-free dark chocolate chips, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract.
Chill Coconut Milk Place the coconut milk can in the fridge overnight. The cream will separate and solidify at the top—use only this thick cream for mousse.
Melt Chocolate Gently melt the chocolate chips in a double boiler or microwave, stirring frequently to avoid burning. Let it cool slightly.
Whip Coconut Cream Scoop the solid coconut cream into a bowl and whip with a hand mixer until fluffy and smooth.
Add Sweetener and Vanilla Mix in maple syrup and vanilla extract into the whipped coconut cream until combined.
Fold in Melted Chocolate Slowly fold the cooled melted chocolate into the coconut cream mixture until fully incorporated and smooth.
Chill the Mousse Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set and thicken.
Serve and Garnish Serve chilled, optionally topped with fresh berries, shaved chocolate, or a sprinkle of cocoa powder.