Place 2 cans of coconut cream in the refrigerator overnight (at least 24 hours). This will allow the coconut cream and liquid to solidify.
Add all ingredients into a mixing bowl and blend with a blender until smooth.
Scoop mousse into serving dish(s), place back into the fridge for 1 hour.
Sometimes the coconut cream will not solidify and still have some liquid. You can use the cream and liquid for a thinner chocolate mousse OR simply use the cream only for a much denser dessert—both are delicious!