Chill the coconut milk. Place a can of full-fat coconut milk in the fridge overnight. This helps the cream separate from the liquid for a thicker mousse.

Prep your bowl and beaters. For best volume, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping.

Scoop the coconut cream. Open the can and scoop out the solid coconut cream into your mixing bowl. Reserve the watery liquid for smoothies or another recipe.

Add heavy cream. Pour in the heavy whipping cream (or use an equal amount of coconut cream if dairy-free).

Whisk dry ingredients. In a small bowl, combine cocoa powder, powdered sweetener, and a pinch of sea salt. Breaking up lumps now ensures a smooth mousse.

Beat to soft peaks. Start whipping the coconut cream and heavy cream on medium speed until slightly thickened and soft peaks begin to form.

Add flavors. Sprinkle in the cocoa mixture gradually while mixing. Add vanilla extract. Keep beating until thick, light, and mousse-like. Avoid overmixing—it should hold soft, swoopy peaks.

Taste and adjust. If you want it sweeter or more chocolatey, add a bit more powdered sweetener or cocoa. A tiny pinch more salt can deepen the chocolate flavor.

Fold in extras. Gently fold in a teaspoon of espresso powder for richness or a spoonful of sugar-free chocolate chips for texture.

Chill to set. Spoon into ramekins or glasses. Chill for 1–2 hours to firm up and develop flavor.

Serve. Top with a dollop of whipped cream, shaved sugar-free chocolate, or a few raspberries. Serve cold.