Instructions

• Chill a large mixing bowl and the beaters/whisk in the refrigerator for at least 15 minutes. Also chill your chosen liquid: keep heavy cream very cold in the fridge, or chill the unopened can of full‑fat coconut milk for at least 4 hours (overnight preferred) so the cream separates.
• If using coconut milk, open the chilled can and scoop only the thick solid cream from the top into the chilled bowl; discard or reserve the watery liquid. If using heavy cream, pour the cold heavy cream into the chilled bowl.
• In a separate small bowl, sift or whisk together the unsweetened cocoa powder, the Dutch (or additional) cocoa powder, the sweetener, and, if using, the instant coffee to break up any lumps.
• With a stand mixer or hand mixer on medium‑high, whip the cream until soft peaks form (peaks that gently fold over), about 2–4 minutes.
• Reduce the mixer speed to low and add the dry cocoa/sweetener mixture in two or three additions, scraping the bowl as needed so it incorporates evenly.
• Increase the mixer to medium‑high and whip until the mixture holds firm (stiff) peaks and has a smooth, mousse‑like texture. Do not overbeat.
• If using the optional vanilla extract, add it now and beat briefly on low speed just to combine.
• Spoon the mousse into serving dishes and chill in the refrigerator for at least 15–30 minutes if you want it firmer before serving.