*Empty a can of coconut milk into a jar, with its fat, close the lid and shake to distribute the coconut fat. Leftover coconut milk may be added to smoothies, coffee, etc.

1. Place the egg yolks into a medium saucepan and whisk in the arrowroot powder and combine until smooth.

2. Add the coconut milk, cooled espresso, and maple syrup. Place the saucepan over medium heat and bring to a simmer, stirring constantly, until the mixture thickens, 5-7 minutes. Remove from heat and stir in the chocolate chips, stir until fully melted. Add the vanilla extract and salt.

3. In a large mixing bowl, whip the egg whites to stiff peaks, 3-5 minutes, then gently fold the chocolate mixture into the egg whites to combine.

4. Divide the mousse into six small serving ramekins, bowls, or cups and place in the refrigerator until set, about 2 hours. Serve with optional toppings.