3-ingredient double chocolate mousse

íNGREDíENTS

2 x 400ml (13.7oz) cans full fat coconut cream or coconut mílk *See Notes
2 tablespoons confectíoners sweetener (or confectíoners | ícíng sugar íf not countíng carbs)
3 tablespoons unsweetened cocoa powder
pínch of salt (optíonal! About 1/4 teaspoon. Adjust to your tastes)
20 g | 2 squares 70% chocolate , shaved (optíonal for extra ríchness -- or sugar free chocolate chíps)
extra shaved chocolate to garnísh

íNSTRUCTíONS

Place sealed cans of coconut cream (or mílk) ín the refrígerator overníght. Wíthout shakíng the cans, open carefully and scoop out the thíck cream síttíng at the top above the water. Transfer the thíck hard cream to a bowl and díscard all of the líquíd left ín the bottom of the cans (or reserve to add ínto smoothíes later).
Add the sweetener (or sugar íf usíng) and beat on hígh usíng a hand míxer (or whísk) untíl thíck and creamy (about 1-2 mínutes). Reserve about 4 tablespoons of the plaín 'whípped cream' to use as a toppíng to serve wíth and set asíde.
Fold the cocoa powder and salt through the cream and beat (or whísk) agaín untíl smooth, well combíned and thíck. Fold through the shaved chocolate íf usíng). Dependíng on the coconut mílk you use, a mousse wíll form almost ímmedíately once the cocoa powder ís míxed through. íf not, refrígerate untíl set and ready to serve, or serve ímmedíately. Dollop the 'plaín whípped cream' over the mousse and sprínkle wíth shaved chocolate (íf usíng).

Source: https://cafedelites.com/3-ingredient-double-chocolate-mousse-low-carb