2 Ingredient Chocolate Mousse

0 Prepare the coconut cream. Add coconut cream to chilled metal bowl + beat with an electric mixer on medium speed until it begins to fluff up slightly. If coconut cream is too cold it may begin to clump or separate. If this happens, simply heat it on the stovetop over medium-low heat in a small saucepan just enough to melt the clumps, then transfer back to mixing bowl and add the rest of your ingredients. Alternatively, you can also add 1 tbsp of coconut milk (if you used coconut cream from canned coconut milk) to the cream to loosen it up a bit.
1 Make the chocolate mixture. Once coconut cream is light & fluffy, add in cocoa powder, continuing to mix with a hand mixer until all ingredients are fully incorporated and there are no clumps of coconut cream or cacao powder remaining. The texture should be very smooth, like a chocolate ganache. If desired, add liquid sweetener of choice here & mix until incorporated.
2 Set. Transfer the freshly made chocolate mousse to small ramekins, small bowls or cocktail glasses and cover with ramekin lids or plastic wrap. Refrigerate at least 4 hours prior to serving, noting that the longer the mousse is in the fridge the better it sets. This can be done a day in advance to serving.
3 Serve. Serve the mousse as is or add toppings like orange zest, fresh whipped cream or chocolate shavings if desired.