Dark Chocolate Mousse

Ingredients
1 can full-fat unsweetened coconut milk , such as Thai Kitchen
4 tbsp powdered sugar (or maple syrup, see notes below)
1/2 teasp vanilla extract
3-4 tbsp unsweetened dark chocolate cocoa powder
(optional) toppings of choice - cocoa nibs , fresh fruit, nuts, shredded coconut, etc.

Directions:

Place the can of coconut milk in the fridge overnight for at
least 24 hours.

Chill a small-medium size bowl in the freezer for a few minutes.

Once you are ready to whip, remove the can from the fridge
without shaking it.

Slowly turn it upside down, and then open the can.

You will see the liquid coconut milk (the part that did not
solidify) will now be at the top of the can. Slowly pour out
this liquid into a bowl or cup. This coconut milk liquid is not
used in this recipe.

Once you have poured out the liquid, the part that remains is
the hardened coconut cream.

Scoop out this coconut cream into the chilled bowl (note, do not
use too large of a bowl otherwise it will be difficult to whip).

Using a stand mixer or a electric hand mixer and beat until
fluffy. Start on low speed and work your way up to a higher
speed until you start to see stiff peaks forming. Half way
through, add the sweetener, vanilla extract, and cocoa powder
and continue to beat. Sprinkle with any toppings if using and
serve immediately or store in the fridge in an air-tight
container.