1️⃣ Melt the chocolate: In a double boiler, melt the chopped chocolate over simmering water, stirring until smooth. Remove from heat and let it cool slightly.
2️⃣ Whip the cream: In a bowl, whip the coconut milk until thick and creamy. Set aside.
3️⃣ Prepare the egg mixture: In another bowl, beat the egg yolks and maple syrup until pale and thick. Slowly fold in the melted chocolate until fully combined.
4️⃣ Dissolve the espresso: In a small bowl, mix the espresso powder with 1 tablespoon of hot water. Stir this into the chocolate mixture.
5️⃣ Incorporate the cream: Gently fold the whipped coconut milk into the chocolate mixture, ensuring a light and airy texture.
6️⃣ Whip the egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold them into the mousse mixture until smooth.
7️⃣ Chill and serve: Spoon the mousse into serving dishes, cover, and refrigerate for at least 2 hours until set.
8️⃣ Garnish and enjoy: Serve straight from the fridge, topped with chocolate shavings or fresh berries for a touch of elegance.