Put a copper or metal bowl over a hot water bath and add the coconut milk. Once the milk feels hot to the touch, add the chopped chocolate. Let this sit for a couple of minutes without stirring. I usually remove the pot from the stove at this point.

Stir the chocolate coconut milk mix with a whisk until the chocolate is completely melted into a smooth ganache.  If making Mexican Vegan Chocolate Mousse, stir in the spices. Remove the bowl from the water bath and let it cool down completely! 

In a CLEAN bow, add the cooled drained aquafaba along with salt, vinegar and cream of tartar and whip until very stiff peaks form. You cannot overwhip aquafaba, so make sure you whip it for as long as it takes. 

Add maple syrup and vanilla to the aquafaba and keep on whipping. In between whipping, check the melted chocolate for temperature. It needs to be at room temperature to not deflate the whipped aquafaba. Should it not cool down quick enough, fill it into a different bowl and stir.

Gradually fold 3 to 4 big spoons of stiff aquafaba into the melted chocolate and combine carefully to lighten it up. Add this mixture back into the whipped aquafaba and combine everything with a rubber spatula until smooth. 

Fill your Vegan Chocolate Mousse into 6 to 8 dessert bowls and chill for a couple of hours or overnight! Serve with fresh fruit.