1: Place sealed cans of coconut cream (or milk) in the refrigerator overnight.
2: Without shaking the cans, open and scoop out the thick cream sitting at the top over the water.
3: Transfer the cream to a bowl and discard the liquid left in the cans.
4: Add the sweetener (or sugar) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes).
5: Reserve about 4 tablespoons of the plain 'whipped cream' to use as a topping (optional) and set aside.
6: Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined, and thick.
7: Fold through the shaved chocolate.
8: If the mousse does not form almost immediately, refrigerate until set and ready to serve, or serve immediately.
9: Dollop the 'plain whipped cream' over the mousse and sprinkle with shaved chocolate (if using).
