20 gr. 70% chocolate, grated (or sugar-free chocolate chips)
Extra grated chocolate for garnish
Place the sealed containers of coconut cream (or milk) in the refrigerator overnight. Without shaking the cans, open them carefully and spoon out the thick cream on top. Transfer the heavy cream to a bowl and discard any liquid left at the bottom of the containers.
Add the sweetener (or powdered sugar) and beat on high speed with a hand mixer (or a whisk) until thick and creamy (about 1-2 minutes). Reserve about 4 tablespoons of the plain "whipped cream" to use as a topping for serving and set aside.
Add the cocoa and salt to the cream and beat (or whisk) again until you have a smooth and thick mixture. Add in the grated chocolate (optional).
Refrigerate the mousse until set and ready to serve, or serve immediately. Put the "plain whipped cream" on top of the mousse and sprinkle with the grated chocolate (optional).