The inspiration for this dessert came from Chocolate Covered Katie's Chocolate Frosting Shots. <br /> <br />I've tried this recipe with Trader Joe's Extra Thick and Rich Coconut Cream. It worked like a charm! It's practically foolproof because there's very little water in the bottom of the can. It's all coconut cream, making it easier to whip into a decadent and delicious chocolate mousse. I recommend Trader Joe's brand above all others for its richness and ease in preparation. Thai Kitchen Coconut Milk is also a great brand to use in this recipe. Do not use lite coconut milk. <br /> <br />It's important to use quality Dutch process cocoa powder for this recipe. I recommend Penzeys brand. Some cocoa powders are tasteless and some leave a bitter flavor in the finished recipes. Find one you like. <br /> <br />I like my mousse on the bittersweet side. Add as much agave nectar as you want. But be careful, agave pours easily and loosens the mousse. I use organic blue agave nectar. Just a drizzle or two works for me. <br /> <br />This is an elegant dessert that you can change by adding different ingredients. If you use coconut extract and shredded coconut, you'll boost the tropical flavor. Raspberry extract will produce a raspberry chocolate mousse that pairs nicely with fresh raspberries. Orange extract and orange zest is a favorite of citrus lovers. A sprinkling of ground cinnamon and a pinch of ground red chili pepper gives it a Mexican hot chocolate flavor. A pinch of ground cardamom and a sprinkling of chopped pistachios will lend an Indian flavor. Use your imagination and have fun. <br />

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