Irish Coffee Chocolate Mousse (Vegan)

1. Chop the chocolate finely and place it in a heat-resistant bowl. Heat the coconut milk and coffee in a saucepan until lightly simmering but not boiling, whisk well. 2. Whisk the mixture until the chocolate is melted through. Add the whiskey, maple syrup, and sea salt and stir well. Set aside and allow to come to room temperature. 3. To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place it in the fridge to set for 4 hours (or overnight if preferred). 4. To make the cream topping, add all of the ingredients to a large bowl and gently beat with an electric or handheld whisk until smooth. Spoon the cream on top of the mousse and garnish it with chocolate shavings. 5. Store in airtight jars and consume within 3 days.