Ingredients:
4 ounces unsweetened chocolate, chopped
14 fluid ounces ounces full-fat canned coconut, refrigerated for at least 24 hours*
1/3 cup (112 g) honey
1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-processed, but I prefer Dutched)
1 tablespoon pure vanilla extract
1/8 teaspoon kosher salt
 
Directions: 
  1. In a double boiler or a medium-sized microwave safe bowl, melt the chocolate until smooth. To melt the chocolate in the microwave, heat in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. Set the chocolate aside to cool briefly.
  2. Once the coconut milk has been refrigerated, the thick white cream should separate from the liquid. Remove the can from the refrigerator carefully, taking care not to shake it. Scoop out only the solid white coconut cream and either reserve the liquid for another use or discard it. You will use only the cream in this recipe.
  3. In the bowl of a food processor fitted with the steel blade (I love using my mini chop food processor here; so easy to clean!), place the coconut cream, honey, cocoa powder, vanilla, salt and melted chocolate.
  4. Cover the food processor and process the ingredients until they’re well-blended and very smooth. If your coconut cream was chilled, the mixture will be thicker than if it was at room temperature when you added it to the food processor.
  5. Divide the mousse evenly among 4 small containers.
  6. Cover each container and chill for at least 3 hours or until set.
  7. Serve chilled.